Mechanism of improvement effect of ascorbic acid on the thermal gelation of fish meat [kamaboko]
1990
Nishimura, K. (Yamaguchi Women's Univ. (Japan)) | Ohtsuru, M. | Nigota, K.
AGROVOC Keywords
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
Volume
56
Issue
6
ISSN
0021-5392
Pagination
pp. 959-966
Other Subjects
Colloidal properties/ quality; Propiedades coloidales/ calidad; Estructura quimica; Propriete colloidale/ qualite; Produit a base de poisson; Polimerizacion; Tratamiento termico
Language
English
Note
26 ref.; Summaries (En, Ja)
Type
Summary
1991-08-15
AGRIS AP
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