スケトウダラすり身の予備加熱に伴うゲル強度の増加に対する SS 結合によるタンパク質高分子化の寄与 Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

Access this Article

Search this Article

Author(s)

Journal

  • Fisheries Science

    Fisheries Science 67(4), 710-717, 2001-08

    日本水産科学学会

References:  25

Cited by:  3

Codes

  • NII Article ID (NAID)
    10008270140
  • NII NACSIS-CAT ID (NCID)
    AA10993718
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    09199268
  • NDL Article ID
    5893163
  • NDL Source Classification
    ZR26(科学技術--農林水産--水産)
  • NDL Call No.
    Z54-H592
  • Data Source
    CJP  CJPref  NDL  IR 
Page Top