The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60℃

• Yoshiaki Itoh

• Takahiro Maekawa

• Pantip Suwansakornkul

Bibliographic Information

Other Title

• Effects of Meat-washing on the Gel Form

Journal

• Fisheries science

  Fisheries science 63 (2), 286-290, 1997-04

  Tokyo : Japanese Society of Fisheries Science

Details

• CRID: 1520291855648708480
• NII Article ID: 10004869567
• NII Book ID: AA10993718
• ISSN: 09199268
• NDL BIB ID: 4209708
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4209708
• Text Lang: en
• NDL Source Classification:
  • ZR26(科学技術--農林水産--水産)
• Data Source:
  • NDL
  • CiNii Articles