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Marked Proteolysis Occurring during Thermal Gel Formation of the Minced Meat from Matured Chum Salmon and Restraining Effect of Protease Inhibitor on Gel-degradation.
Yamashita, Michiaki, Henmi, Hikaru, Ueda, Tomohiro, Obara, Mitsugu, Taro, Takanori, Nishioka, Fujio, Konagaya, ShiroVolume:
62
Year:
1996
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.62.934
File:
PDF, 1.77 MB
english, 1996