スケトウダラすり身のゲル形成能に及ぼす 30 および 50℃ での予備加熱中の高分子化および分解抑制の影響 Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30℃ and 50℃ on the gel-forming ability of walleye pollack surimi

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Author(s)

Journal

  • Fisheries Science

    Fisheries Science 67(4), 718-725, 2001-08

    日本水産科学学会

References:  23

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008270166
  • NII NACSIS-CAT ID (NCID)
    AA10993718
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    09199268
  • NDL Article ID
    5893187
  • 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 
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