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

Bibliographic Details
Main Author:	Ichikawa, Hisashil
Other Authors:	Panggat, Erlinda B., Teruel, S.R. Luzette T., Shindo, Jo
Format:	Article
Language:	English
Subjects:	Triglycerides. Surimi.