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Effect of CaCl2 on Gel Forming Ability and Cross-linking Reaction of Myosin Heavy Chain in Salt-ground Meat of Skipjack Tuna, Carp, and Walleye Pollack.
Saeki, Hiroki, Shoji, Tamotsu, Hirata, Fumio, Nonaka, Michio, Arai, Ken-ichiVolume:
58
Year:
1992
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.58.2137
File:
PDF, 839 KB
1992