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.

Xehetasun bibliografikoak
Egile nagusia: Ichikawa, Hisashil
Beste egile batzuk: Panggat, Erlinda B., Teruel, S.R. Luzette T., Shindo, Jo
Formatua: Artikulua
Hizkuntza:English
Gaiak:
Triglycerides.
Surimi.