![](/img/cover-not-exists.png)
Effects of Heating Temperature and Transglutaminase on Gel-forming Ability of Salt-ground Myofibrillar Proteins from Carp.
Chang, Jiangzhou, Ichikawa, Hisashi, Noda, Nanae, Goto, Shinji, Osatomi, Kiyoshi, Nozaki, YukinoriVolume:
64
Year:
1998
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.64.671
File:
PDF, 2.06 MB
1998