The effects of meat-washing on the gel formation and on the polymerizing and degrading behavior of lizardfish [Saurida spp.] meat proteins at 40 and 60 degree C
1997
Itoh, Y. (Kochi Univ., Nankoku (Japan). Faculty of Agriculture) | Maekawa, T. | Suwansakornkul, P. | Obatake, A.
AGROVOC关键词
书目信息
Fisheries Science (Japan)
卷
63
期
2
ISSN
0919-9268
页码
pp. 286-290
其它主题
Estructura quimica; Polimerizacion; Degradacion; Gelificacion; Gelification
语言
英语
注释
Summary (En)
1 table; 5 fig.; 14 ref
类型
Summary
1998-08-15
AGRIS AP
