Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Michiko Fujiura"'
Publikováno v:
Fisheries Science. 72:1261-1268
Thermally induced gelation of paramyosin from scallop smooth adductor muscle was investigated by dynamic rheological measurements under various conditions. The paramyosin thermal gel was produced at pH 6.5 and 7.2 at temperatures above 30°C through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe1bddb6de4d598670e6caf2b3f70b5f
https://doi.org/10.1111/j.1444-2906.2006.01284.x
https://doi.org/10.1111/j.1444-2906.2006.01284.x
Publikováno v:
Fisheries Science. 69:1017-1025
Salted muscle paste containing 60–100 mg protein/g paste and 0.5 M NaCl at pH 7.0 was prepared from fresh scallop striated adductor muscle and its heat-induced gelling characteristics were examined in order to produce invertebrate kamaboko-like foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f43597c16ed4d9d9bf9ccbf6e9db427
https://doi.org/10.1046/j.1444-2906.2003.00721.x
https://doi.org/10.1046/j.1444-2906.2003.00721.x