Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk.
NAKAYAMA, Teruo, TOMITA, HirokoVolume:
3
Year:
1997
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.3.134
File:
PDF, 2.61 MB
english, 1997