Tanoue Yasuhiro
Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat
水産大学校研究報告 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
Creator Keywords
Processed fishery products
Food additives
Kamaboko
Tuna meat
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
水産大学校
Date Issued
2006-03
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361