Changes in proteins of fish meat during cooking and processing. II. Changes in texture and proteins during acid-salt curing of mackerel meat.

• 期刊名称NIPPON SUISAN GAKKAISHI
• 作者SHIMOMURA, Michiko; MATSUMOTO, Juichiro J.
• 卷第51卷
• 期第4期
• 印刷ISSN0021-5392
• 电子ISSN1349-998X
• 文件大小2364.31KB
• 发表时间1985
• DOI10.2331/suisan.51.583
• 页码583-591