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雑誌Fisheries science
Volume number63(1)-63(3):1997.2-1997.6
ArticleThe Effect...

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

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

Call No. (NDL)
Z54-H592
Bibliographic ID of National Diet Library
4209708
Material type
記事
Author
Yoshiaki Itohほか
Publisher
Tokyo : Japanese Society of Fisheries Science
Publication date
1997-04
Material Format
Paper
Journal name
Fisheries science 63(2) 1997.04
Publication Page
p.286～290
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Paper

Material Type
記事
Title
The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60℃
Author/Editor
Yoshiaki Itoh
Takahiro Maekawa
Pantip Suwansakornkul 他
Author Heading
Yoshiaki Itoh
Takahiro Maekawa
Pantip Suwansakornkul
Periodical title
Fisheries science
No. or year of volume/issue
63(2) 1997.04
Volume
63
Issue
2
Pages
286～290
Publication date of volume/issue (W3CDTF)
1997-04