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Effect of heating rate on reduction of himodori [disintegration of gel, occursat 60 to 70 degree C] in heat-induced gel of fish pastes [of common mackerel]  [1997]

Onibala, H. (Kagoshima Univ. (Japan)) Takayama, T. Shindo, J. Nishimoto, J. et al.

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Other subjects

  • jellification
  • structure chimique
  • globulins
  • chauffage
  • globuline
  • scomber
  • degradation
  • velocity
  • estructura quimica
  • calentamiento
  • degradacion
  • deterioration
  • gelification
  • deterioro
  • surimi
  • chemical structure
  • heating
  • globulinas
  • gelificacion
  • velocidad
  • vitesse
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Other information

Language : English

Type : Summary

In AGRIS since : 1998

Volume : 63

Issue : 2

Start Page : 272

End Page : 275

All titles :

" Effect of heating rate on reduction of himodori [disintegration of gel, occursat 60 to 70 degree C] in heat-induced gel of fish pastes [of common mackerel] "