Hamada Moritsugu

Variations of SH Content and Kamaboko-Gel Forming Ability of Shark Muscle Proteins by Electrolysis

published_at 1994-03

Title

電気分解によるサメ肉のSH含量とかまぼこ形成能の変化

Variations of SH Content and Kamaboko-Gel Forming Ability of Shark Muscle Proteins by Electrolysis

Creators Hamada Moritsugu

Creators Ishizaki Shoichiro

Creators Nagai Takeshi

Source Identifiers [PISSN] 0370-9361

Languages eng

Resource Type departmental bulletin paper

Publishers National Fisheries University

Date Issued 1994-03

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361