The effect of setting temperature on the relationship between ε-(γ-glutamyl)lysine crosslink content and breaking strength in salt-ground meat of sardine and Alaska pollack

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 62, Issue 1, 1996, Pages 104-111

  Imai, Chiharu ^a   Tsukamasa, Yasuyuki ^a   Sugiyama, Masaaki ^a   Minegishi, Yutaka ^a   Shimizu, Yutaka ^b  

^a Marudai Food Co Ltd   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21344474722     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.62.104     Document Type: Article

References (24)

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