The effect of setting temperature on the relationship between epsilon-(gamma-glutamyl)lysine crosslink content and breaking strength in salt-ground meat of sardine [Sardinops melanostictus] and Alaska pollack [Theragra chalcogramma]
1996
Imai, C. (Marudai Food Co. Ltd., Takatsuki, Osaka (Japan). Central Research Inst.) | Tsukamasa, Y. | Sugiyama, M. | Minegishi, Y. | Shimizu, Y.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 104-111
Other Subjects
Peptidos; Electrophorese; Propriete colloidale; Estructura quimica
Language
Japanese
Note
Summary (En)
6 fig.; 24 ref.
Type
Summary
1998-08-15
AGRIS AP
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