Effect of High Pressure on Gelation of Meat Paste and Inactivation of Actomyosin Ca-ATPase Prepared from Milkfish

Fisheries Science

Volumn 62, Issue 1, 1996, Pages 101-104

  Ko, Wen Ching ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Ca ATPase; Gelation; Milkfish; Pressurization

Indexed keywords

EID: 0009960864     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.62.101     Document Type: Article

References (24)

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