Effect of Ultrasonicatoion on the Thermal Gelation of Ordinary and Dark Meat Pastes from Yellowfin Tuna

Autor:	Yuji Nagashima, Jeng-Ren Lo, Keishi Amano, Munehiko Tanaka, Takeshi Taguchi
Rok vydání:	1991
Předmět:	Yellowfin tuna Biochemistry biology White meat Fish paste Chemistry Sonication Denaturation (biochemistry) Food science biology.organism_classification
Zdroj:	NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:540-544
ISSN:	0029-0394
DOI:	10.3136/nskkk1962.38.540
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::77b7edcc82a5137e2e2533557e788c15 https://doi.org/10.3136/nskkk1962.38.540 Zobrazit plný text záznamu