The effect of setting temperature on the relationship between epsilon-(gamma-glutamyl)lysine crosslink content and breaking strength in salt-ground meat of sardine [Sardinops melanostictus] and Alaska pollack [Theragra chalcogramma]
1996
Imai, C. (Marudai Food Co. Ltd., Takatsuki, Osaka (Japan). Central Research Inst.) | Tsukamasa, Y. | Sugiyama, M. | Minegishi, Y. | Shimizu, Y.
AGROVOC关键词
书目信息
页码
pp. 104-111
其它主题
Peptidos; Electrophorese; Propriete colloidale; Estructura quimica
语言
日本人
注释
Summary (En)
6 fig.; 24 ref.
类型
Summary
1998-08-15
AGRIS AP