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
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
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