Studies on quality preservation of fish jelly products, 3: Water activity lowering effect of staple food humectants and effect upon quality of the Kamaboko.

1977

Usuki M. | Fukumi T. | Kato K.

Published in

Journal of Hokkaido Fisheries Experimental Station

Pagination

v.1-12

Language

Japanese

Type

Journal Article

Source

Journal-of-Hokkaido-Fisheries-Experimental-Station (Japan). (Aug 1977). (no.973) p. 1-12.

Corporate Author

Hokkaido. Central Fisheries Experiment Station, Yoichi (Japan)

In AGRIS since: 2012-11-15

Format: AGRIS AP

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