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pro vyhledávání: '"Taijin Wada"'
Autor:
Tooru Ooizumi, Takashi Okayama, Jun Shirai, Seiichi Kitakami, Yoichi Abe, Taijin Wada, Mizue Takeshita, Yoshiaki Akahane
Publikováno v:
Fisheries Science. 68:197-203
Effect of Na-gluconate on physical properties of preheated and two-step heated gel prepared from walleye pollack surimi was investigated in connection with the progress of the cross-linking reaction of myosin heavy chain (HC). The salt-ground surimi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbd2209046a380b7389a6afd1a90ac31
https://doi.org/10.1046/j.1444-2906.2002.00408.x
https://doi.org/10.1046/j.1444-2906.2002.00408.x
