Addition of lipid to heat-set gel from purified sardine minced meat.
NIWA, Eiji, YAMAMOTO, Masayuki, YAMAMURA, Makoto, KANOH, Satoshi, OOI, Atsushi, NAKAYAMA, TeruoVolume:
36
Year:
1989
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.36.10_848
File:
PDF, 302 KB
1989