Mechanism of improvement effect of ascorbic acid on the thermal gelation of fish meat [kamaboko]
1990
Nishimura, K. (Yamaguchi Women's Univ. (Japan)) | Ohtsuru, M. | Nigota, K.
AGROVOC关键词
书目信息
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
卷
56
期
6
ISSN
0021-5392
页码
pp. 959-966
其它主题
Colloidal properties/ quality; Propiedades coloidales/ calidad; Estructura quimica; Propriete colloidale/ qualite; Produit a base de poisson; Polimerizacion; Tratamiento termico
语言
英语
注释
26 ref.; Summaries (En, Ja)
类型
Summary
1991-08-15
AGRIS AP
