The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60°C
Itoh, Yoshiaki, Maekawa, Takahiro, Suwansakornkul, Pantip, Obatake, AtsushiVolume:
63
Year:
1997
Journal:
Fisheries science
DOI:
10.2331/fishsci.63.286
File:
PDF, 1.45 MB
1997