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About this Agricultural and Biological Sciences article
Characteristic Gelling Properties of Salt-ground Meat from Jurel Surimi in Connection with Change in Myofibrillar Protein. by Lee, Nam-Hyouck; Kato, Noboru; Nakagawa, Norikazu; Terui, Shozaburo; Seki, Nobuo; Arai, Ken-ichi is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Lee, Nam-Hyouck; Kato, Noboru; Nakagawa, Norikazu; Terui, Shozaburo; Seki, Nobuo; Arai, Ken-ichi
- Publisher
- Japanese Society of Fisheries Science; The Japanese Society of Fisheries Science; Japanese Society of Scientific Fisheries (ISSN 0021-5392)
- Published
- 1991
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)