Influence of Oxygen Radicals Produced by Ascorbic Acid on Amino Acid Composition of Muscle Proteins during the Formation of a Heat-induced Gel of Fish Meat (Kamaboko)

• NISHIMURA K.

Journal

• Fish. Sci.

  Fish. Sci. 60 799-800, 1994

Details

• CRID: 1570854176720751744
• NII Article ID: 80008033674
• Data Source:
  • CiNii Articles