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Nippon Suisan Gakkaishi (Japanese Edition)
Volumn 63, Issue 4, 1997, Pages 600-607
Effect of heating on quality of pressure-texturized gels from chum salmon mince
Author keywords

[No Author keywords available]
Indexed keywords

EID: 21744431649     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.63.600     Document Type: Article
Times cited : (2)
References (8)
  • 1
    • 85033539944 scopus 로고    scopus 로고
    • Japanese source
  • 2
    • 85033512779 scopus 로고    scopus 로고
    • Japanese source
  • 3
    • 85033511405 scopus 로고    scopus 로고
    • Japanese source
  • 4
    • 85033504532 scopus 로고    scopus 로고
    • Japanese source
  • 5
    • 85033520005 scopus 로고    scopus 로고
    • Japanese source
  • 6
    • 0000845463 scopus 로고
    • Gel forming characteristics of Frozen Surimi from Chum Salmon in the presence of protease inhibitors
    • H. Saeki, Z. Iseya, S. Sugiura, and N. Seki: Gel forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors. J. Food Sci., 60, 917-928 (1995).
    • (1995) J. Food Sci. , vol.60 , pp. 917-928
    • Saeki, H.1    Iseya, Z.2    Sugiura, S.3    Seki, N.4
  • 7
    • 85008010055 scopus 로고
    • Cause of inferior gel-forming ability of Salmon Surimi paste
    • J. Wan, I. Kimura, M. Satake, and N. Seki: Cause of Inferior Gel-forming Ability of Salmon Surimi Paste. Fish-eries Sci, 61, 711-715 (1995).
    • (1995) Fish-eries Sci , vol.61 , pp. 711-715
    • Wan, J.1    Kimura, I.2    Satake, M.3    Seki, N.4
  • 8
    • 85033532074 scopus 로고    scopus 로고
    • Japanese source

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.