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Nagai Takeshi


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

Journal of National Fisheries University Volume 42 Issue 3 Page 131-135
published_at 1994-03
42-3-131-135.pdf
[fulltext] 2.01 MB
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