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A new simple method for evaluation of characteristic gel forming ability of walleye pollack frozen surimi in a factory

1997

Lee, N,H. (Kibun Co. Ltd., Tokyo (Japan)) | Kato, N. | Yasunaga, K. | Nakagawa, N. | Arai, K.

AGROVOC Keywords
abadejo chemicophysical properties colloidal properties evaluation fish factories fish pastes frozen products lieu jaune methode methods pastas de pescado pollack productos congelados propiedades coloidales surimi usine de poisson
Bibliographic information
Volume 63 Issue 6 ISSN 0021-5392
Pagination
pp. 977-984
Other Subjects
Metodos; Propriete colloidale; Pate de poisson; Propiedades fisicoquimicas; Produit congele; Evaluacion; Propriete physicochimique; Factorias pesqueras
Language
Japanese
Note
Summary (En)
1 table; 8 fig.; 16 ref
Type
Summary
2001-08-15
AGRIS AP
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