スケトウダラ冷凍すり身から調製した酢じめゲルの形成に及ぼす卵白添加の影響

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Material Type: 記事
Title: スケトウダラ冷凍すり身から調製した酢じめゲルの形成に及ぼす卵白添加の影響
Author/Editor: 阿部周司
雨宮弘和
田中宗彦他
Author Heading: 阿部周司
雨宮弘和
田中宗彦
Alternative Title: Effect of egg white on the gelation of acetic acid-induced gel prepared from Alaska pollack surimi
Periodical title: 日本水産学会誌 / 日本水産学会編
No. or year of volume/issue: 77(2) (通号 721) 2011.3
Volume: 77
Issue: 2
Sequential issue number: 721
Pages: 230～236
Publication date of volume/issue (W3CDTF): 2011-03
ISSN (Periodical Title): 0021-5392
ISSN-L (Periodical Title): 0021-5392
Publication (Periodical Title): 東京 : 日本水産学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: ゲル
酢酸
スケトウダラ
プロテアーゼ
プロテアーゼインヒビター
ミオシン重鎖
卵白
NDLC: ZR26
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-345
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 11100237
http://id.ndl.go.jp/bib/11100237
Bibliographic Record Category (NDL): 632