Effect of reagents related to non-covalent bonds of proteins on the dynamic visco-elasticity of suwari gel [room temperature jellyfied fish pastes; prepared from Trachurus japonicus]

Liu, D. . Faculty of Bioresources; Kanoh, S.; Niwa, E.

Effect of reagents related to non-covalent bonds of proteins on the dynamic visco-elasticity of suwari gel [room temperature jellyfied fish pastes; prepared from Trachurus japonicus]

1995

Liu, D. (Mie Univ., Tsu (Japan). Faculty of Bioresources) | Kanoh, S. | Niwa, E.

AGROVOC Keywords

alcoholes alcohols alcool brining chemical reagents fish pastes jellification minced fish pastas de pescado pescado picado poisson hache polialcoholes polyol polyols salage surface active agents surfactant surfactantes

Bibliographic information

Published in

Fisheries Science (Japan)

Volume 61 Issue 2 ISSN 0919-9268

Pagination

pp. 253-256

Other Subjects

Salazon; Pate de poisson; Gelification; Elasticite/ trachurus; Reactivo quimico; Elasticity/ trachurus; Reactif chimique; Gelificacion; Elasticidad/ trachurus

Language

English

Note

Summary (En)

3 fig.; 8 ref.

Type

Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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Effect of reagents related to non-covalent bonds of proteins on the dynamic visco-elasticity of suwari gel [room temperature jellyfied fish pastes; prepared from Trachurus japonicus]

1995

AGROVOC Keywords

Bibliographic information