Texture changes associated with insolubilization of sarcoplasmic proteins during salt-vinegar curing of fish

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Material Type: 記事
Title: Texture changes associated with insolubilization of sarcoplasmic proteins during salt-vinegar curing of fish
Author Heading: TOYOHARA M
Publication Date: 1999
Publication Date (W3CDTF): 1999
Periodical title: J Food Sci
No. or year of volume/issue: 64
Volume: 64
Pages: 804-807
Publication date of volume/issue (W3CDTF): 1999
Target Audience: 一般
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Articles
NAID: 20001329907