Effect of reagents related to non-covalent bonds of proteins on the dynamic visco-elasticity of suwari gel [room temperature jellyfied fish pastes; prepared from Trachurus japonicus]
1995
Liu, D. (Mie Univ., Tsu (Japan). Faculty of Bioresources) | Kanoh, S. | Niwa, E.
AGROVOC关键词
书目信息
页码
pp. 253-256
其它主题
Salazon; Pate de poisson; Gelification; Elasticite/ trachurus; Reactivo quimico; Elasticity/ trachurus; Reactif chimique; Gelificacion; Elasticidad/ trachurus
语言
英语
注释
Summary (En)
3 fig.; 8 ref.
类型
Summary
1996-08-15
AGRIS AP