EFFECTS OF SETTING INCUBATION ON THE WATER-HOLDING CAPACITY OF SALT-GROUND FISH MEAT AND ITS HEATED GEL

被引：0

作者：

AKAHANE, Y ^{[1
]}

SHIMIZU, Y ^{[1
]}

机构：

[1] KYOTO UNIV,FAC AGR,FISHERIES CHEM LAB,SAKYO KU,KYOTO 606,JAPAN

来源：

关键词：

D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：139 / 146

页数：8

共 13 条

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[2] AKAHANE Y, 1988, NIPPON SUISAN GAKK, V54, P1237
[3] Hamm R., 1962, Z LEBENSM UNTERS FOR, V117, P20
[4] NIWA E, 1981, Nippon Suisan Gakkaishi, V47, P1389
[5] NIWA E, 1981, Nippon Suisan Gakkaishi, V47, P915
[6] NIWA E, 1981, Nippon Suisan Gakkaishi, V47, P179
[7] NIWA E, 1980, Nippon Suisan Gakkaishi, V46, P863
[8] NIWA E, 1988, NIPPON SUISAN GAKK, V54, P1371
[9] EFFECT OF ARYLATION FOR SETTING OF MUSCLE PROTEINS
NIWA, E
NAKAYAMA, T
HAMADA, I
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1981, 45 (02): : 341 - 344
[10] NIWA E, 1988, NIPPON SUISAN GAKK, V54, P1975