Changes in the Strengths of Heat-induced Gels from Myofibrils in Combination with Sarcoplasmic Proteins from Lizardfish and Pacific Mackerel

• Morioka Katsuji

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• Nishimura Tadashi

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• Obatake Atsushi

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 64 (3), 503-504, 1998

  公益社団法人 日本水産学会

キーワード

• sarcoplasmic proteins
• gel
• lizardfish
• Pacific mackerel

詳細情報

• CRID: 1390282679406764288
• NII論文ID: 130003903168
• NII論文ID: 10004875022
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.64.503
• ISSN: 09199268
• Web Site: http://hdl.handle.net/10126/3534
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/64/3/64_3_503/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • IRDB
  • Crossref
  • CiNii Articles