THE EFFECTS OF ADDITIVES (EGG-WHITE AND SOYBEAN PROTEIN) ON THE RHEOLOGICAL PROPERTIES OF KAMABOKO

被引：0

作者：

ISO, N ^{[1
]}

MIZUNO, H ^{[1
]}

SAITO, T ^{[1
]}

LIN, CY ^{[1
]}

FUJITA, T ^{[1
]}

NAGAHISA, E ^{[1
]}

机构：

[1] NIPPON SUISAN KAISHA CO LTD,CENT RES LAB,HACHIOJI,TOKYO 192,JAPAN

来源：

BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1985年 / 51卷 / 03期

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：485 / 488

页数：4

共 18 条

[1]

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[2]

IWATA K, 1971, B JPN SOC SCI FISH, V37, P626

[3]

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[4]

MIGITA MASAO, 1952, BULL JAPANESE SOC SCI FISH, V18, P117

[5]

NIWA E, 1983, B JPN SOC SCI FISH, V49, P245

[6]

OKADA M, 1981, GYONIKU NERI SEIHIN, P9

[7]

SHEN CS, 1979, J FOOD SCI, V44, P1080

[8]

SHIMIZU Y, 1984, GYONIKU NERI SEIHIN, P1

[9]

SHIMIZU YUTAKA, 1953, BULL JAPANESE SOC SCI FISH, V19, P596

[10]

TAKAGI I, 1973, B JPN SOC SCI FISH, V39, P557