The effect of addition of protease inhibitor from marine bacterium on the strength of gel formation of sardine meat gel (Kamaboko)

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 67, Issue 1, 2001, Pages 85-89

  Imada, Chiaki ^a   Nishimoto, Shin Ichiro ^b   Hara, Saburo ^c  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^b Maruha Nichiro Holdings Inc   (Japan)

^c KYOTO INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035608317     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.67.85     Document Type: Article

References (17)

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