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Changes in proteins of fish meat during cooking and processing. V Changes in proteins of spanish mackerel meat cured in Miso.
Shimomura, Michiko, Matsumoto, Juichiro J.Volume:
53
Year:
1987
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.53.627
File:
PDF, 1.87 MB
1987