Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat.

Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat.

書誌詳細
第一著者: Ichikawa, Hisashil
その他の著者: Panggat, Erlinda B., Teruel, S.R. Luzette T., Shindo, Jo
フォーマット: 論文
言語:English
主題:
Triglycerides.
Surimi.