Hamada Moritsugu
Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat
Journal of National Fisheries University Volume 54 Issue 2
Page 71-75
published_at 2006-03
Title
無晒しマグロかまぼこのゲル特性に及ぼす重曹添加の影響
Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat
Creators
Katayama Shizuka
Creators
Tsuru Takashi
Source Identifiers
[PISSN] 0370-9361
Creator Keywords
Processed fishery products
Food additives
Kamaboko
Tuna meat
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
National Fisheries University
Date Issued
2006-03
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361