![](/img/cover-not-exists.png)
Temperature-dependent changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack during setting.
Numakura, Tadahiro, Kimura, Ikuo, Toyoda, Kyohei, Fujita, TakaoVolume:
56
Year:
1990
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.56.2035
File:
PDF, 642 KB
1990