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.

Detaylı Bibliyografya
Yazar: Ichikawa, Hisashil
Diğer Yazarlar: Panggat, Erlinda B., Teruel, S.R. Luzette T., Shindo, Jo
Materyal Türü: Makale
Dil:English
Konular:
Triglycerides.
Surimi.