Setting property of sardine [Sardinops melanosticta] and Pacific mackerel [Scomber japonicus] meat.
1989
Tsukamasa Y. | Shimizu Y.
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Bibliographic information
Pagination
v.1105-1112(7)
Other Subjects
Propriete colloidale; Polimerizacion; Gelification; Poisson aliment; Musculos; Gelificacion; Chelateur
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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