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Setting property of sardine [Sardinops melanosticta] and Pacific mackerel [Scomber japonicus] meat.

1989

Tsukamasa Y. | Shimizu Y.

AGROVOC Keywords
calcium chloride chelating agents chlorure de calcium cloruro calcico colloidal properties fish globulinas globuline globulins jellification muscle muscles pescado polymerisation polymerization propiedades coloidales quelatos sardinops scomber transferasas transferase transferases
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries
Volume 56 ISSN 0021-5392
Pagination
v.1105-1112(7)
Other Subjects
Polimerizacion; Propriete colloidale; Gelification; Musculos; Chelateur; Poisson aliment; Gelificacion
Language
Japanese
Note
18 ref.; Summaries (En, Ja).
Type
Journal Article; Journal Part; Summary
Source
Bulletin-of-the-Japanese-Society-of-Scientific-Fisheries (Japan). (Jul 1989). v. 56(7) p. 1105-1112.
Corporate Author
Marudai Food Co. Ltd., Takatsuki, Osaka (Japan). Central Research Inst.
Les produits laitiers, diversifications, innovations, marches. Aurillac (France). 16 Sep 1988.
2012-11-15
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