![](/img/cover-not-exists.png)
Change in Myofibrillar Protein in Dried Product from Anchovy by Vacuum-Frying Cooking.
Oka, Hiroyasu, Hiraoka, Yoshinobu, Kan, Tadaaki, Ono, Kazuhito, Ninomiya, JunichiroVolume:
60
Year:
1994
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.60.253
File:
PDF, 578 KB
1994