Factors Decreasing the Gel-forming Ability of Threadfin Bream Surimi and Effect of Soybean Whey Addition
| Autor: | Haruko NOGUCHI, Toshiki OKAZAKI, Ryouichi MINOSHIMA, Eriko WAKAMIYA, Yoshimasa TSUJII, Katsumi TAKANO |
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| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Food Preservation Science. 42:119-124 |
| ISSN: | 2186-1277 1344-1213 |
| DOI: | 10.5891/jafps.42.119 |
| Databáze: | OpenAIRE |
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