Gel forming ability and cross-linking ability of myosin heavy chain of salt-ground meat from sardine [Sardinops melanostictus] surimi [minced fish meat] acidified by lactic acid
1993
Funatsu, Y. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries) | Kato, N. | Arai, K.
AGROVOC关键词
书目信息
页码
pp. 1093-1098
其它主题
Acidite; Propriete colloidale; Gelificacion/ salazon; Polimerizacion; Acido lactico; Gelification/ salage; Propiedades fisico-quimicas; Jellification/ brining; Propriete physicochimique
语言
日本人
注释
Summaries (En, Ja)
6 fig.; 13 ref.
类型
Summary
1996-08-15
AGRIS AP