Myosin Denaturation and Cross-linking in Alaska Pollack...

Food Science and Technology Research 2011 Vol. 17; Iss. 5

Myosin Denaturation and Cross-linking in Alaska Pollack Salted Surimi during Its Preheating Process as Affected by Temperature

KONNO, Kunihiko, IMAMURA, Kouji, YUAN, Chun Hong
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Volume:
17
Year:
2011
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.17.423
File:
PDF, 486 KB
english, 2011
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