![](/img/cover-not-exists.png)
Effects of egg white on the thermal gel-forming ability of pink shrimp Pandalus eous meat
TAKAHASHI, KIGEN, ITAKURA, MONE, AMEMIYA, HIROKAZU, OKAZAKI, EMIKO, NGUYEN, HA THI NHU, OSAKO, KAZUFUMIVolume:
81
Year:
2015
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.81.987
File:
PDF, 1.15 MB
2015