The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko [boiled fish paste]
1985
Iso, N. | Mizuno, H. | Saito, T. | Lin, C.Y. (Tokyo Univ. of Fisheries (Japan)) | Fujita, T. | Nagahisa, E.
AGROVOC关键词
书目信息
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
卷
51
期
3
ISSN
0021-5392
页码
pp. 485-488
其它主题
Propiedades reologicas; Propriete rheologique; Aditivos alimentarios / albumina de huevo; Vegetable proteins; Food additives / egg albumen; Pate de poisson; Proteinas vegetales; Additif alimentaire / albumen d'oeuf
语言
英语
注释
18 ref.; Summaries (En, Ja)
类型
Summary
1986-08-15
AGRIS AP
