Characteristics of two-step heating gels from frozen surimi with a food additive containing TGase or a bovine plasma powder

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 62, Issue 3, 1996, Pages 446-452

  Abe, Yoichi ^a   Yasunaga, Kousaku ^b   Kitakami, Seiichi ^c   Murakami, Yuriko ^c   Ota, Takao ^d   Mihori, Tomoo ^e   Arai, Ken Ichi ^f  

^a Abe Jyuro Co Ltd   (Japan)

^b FISHERIES RESEARCH AGENCY   (Japan)

^c National Surimi Manufacturers Association   (Japan)

^d Japan Food Research and Development Institute Co Ltd   (Japan)

^e TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^f RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21344466038     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.62.446     Document Type: Article

References (8)