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Change in myofibrillar protein in dried product from anchovy [Engraulis japonica] vacuum-frying cooking

1994

OKa, H. (Ehime-ken. Government Office, Matsuyama (Japan)) | Hiraoka, Y. | Kan, T. | Ono, K. | Ninomiya, J.

AGROVOC Keywords
brining chemical composition composition chimique elasticidad elasticity engraulis fish fritura friture frying lavado lavage pescado poisson (aliment) salage vacuum drying washing
Bibliographic information
Volume 60 Issue 2 ISSN 0021-5392
Pagination
pp. 253-258
Other Subjects
Elasticite; Composicion quimica; Secado por vacio; Salazon; Fibras musculares/ proteinas; Muscle fibres/ proteins; Sechage par le vide; Fibre musculaire/ proteine
Language
Japanese
Note
Summary (En)
3 tables; 3 fig.; 13 ref.
Type
Summary
1996-08-15
AGRIS AP
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