Characteristics of surimi gel from deepsea bonefish Pterothrissus gissu: a traditional Odawara kamaboko product

Autor:	Hideki Ushio, Hiroki Nakakubo, Shigeru Okada, Shugo Watabe, Misako Nakaya, Yuri Kominami, Ryoko Nakamizo, Nobuhiko Ueki, Jianrong Wan, Yoko Matsuoka
Rok vydání:	2019
Předmět:	Bonefish biology Chemistry Product (mathematics) Aquatic Science Pulp and paper industry biology.organism_classification
Zdroj:	NIPPON SUISAN GAKKAISHI. 85:494-502
ISSN:	1349-998X 0021-5392
DOI:	10.2331/suisan.19-00012
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8f8416b16066bd95fbc45b8a1f4114e2 https://doi.org/10.2331/suisan.19-00012 Zobrazit plný text záznamu