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https://ypir.lib.yamaguchi-u.ac.jp/fu/301
Journal of National Fisheries University Volume 54 Issue 2
published_at 2006-03
Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat
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
Hamada Moritsugu
Umebayashi Keiko
Okimoto Ei
Katayama Shizuka
Tsuru Takashi
Wada Ritsuko
Suetsuna Kunio
Kai Norihisa
Tanoue Yasuhiro
fulltext
365 KB
54-2-71-75.pdf
About This Article
Creator Keywords
Processed fishery products
Food additives
Kamaboko
Tuna meat
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Characteristics of the Measurement Accuracy by the Inclination of Kinematic GPS Antenna
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Application of Electronic Nose to Sea Foods and Products
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Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat
PP. 71 - 75