Characteristic gelling properties of salt-ground meat from jurel [Trachurus murphyi] surimi [minced fish meat] in connection with change in myofibrillar protein
Lee, N.H. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Kato, N, Nakagawa, N, Terui, S, Seki, N, Arai, K
Published in Nippon Suisan Gakkaishi (01.06.1991)
Published in Nippon Suisan Gakkaishi (01.06.1991)
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Journal Article
Gel forming ability and cross-linking ability of myosin heavy chain in salted meat paste from threadfin bream [Nemipterus virgatus]
Lee, N.H. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Seki, N, Kato, N, Nakagawa, N, Terui, S, Arai, K
Published in Nippon Suisan Gakkaishi (1990)
Published in Nippon Suisan Gakkaishi (1990)
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Changes in myosin heavy chain and gel forming ability of salt-ground meat from hoki [Macruronus novaezelandiae]
Lee, N.H. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Seki, N, Kato, N, Nakagawa, N, Terui, S, Arai, K
Published in Nippon Suisan Gakkaishi (01.12.1990)
Published in Nippon Suisan Gakkaishi (01.12.1990)
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