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Effect of Concentration of NaCl and Sorbitol caused by Dehydration on Moisture Content and Water Activity of Cured Meat from Walleye Pollack.
Nambu, Sho-ichi, Kiuchi, Hidekazu, Ooishi, Akemi, Kitajima, Toru, Kaneko, Yoshinori, Arai, Ken-ichiVolume:
63
Year:
1997
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.63.748
File:
PDF, 630 KB
1997