Effects of the addition of soybean and wheat proteins on setting of walleye pollack surimi paste

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 62, Issue 5, 1996, Pages 806-812

  Yamashita, Tamiharu ^a   Seki, Nobuo ^b  

^a Hiroshima Prefectural Food Technological Research Center   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21444456843     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.62.806     Document Type: Article

References (29)

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