Change in myofibrillar protein in dried product from anchovy [Engraulis japonica] vacuum-frying cooking
1994
OKa, H. (Ehime-ken. Government Office, Matsuyama (Japan)) | Hiraoka, Y. | Kan, T. | Ono, K. | Ninomiya, J.
AGROVOC关键词
书目信息
页码
pp. 253-258
其它主题
Elasticite; Composicion quimica; Secado por vacio; Salazon; Fibras musculares/ proteinas; Muscle fibres/ proteins; Sechage par le vide; Fibre musculaire/ proteine
语言
日本人
注释
Summary (En)
3 tables; 3 fig.; 13 ref.
类型
Summary
1996-08-15
AGRIS AP