Effects of Tap Water on the Polymerization Through SS Bonding during the Heating of Carp Myosin

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 63, Issue 2, 1997, Pages 242-243

  Kishi, Akira ^a   Itoh, Yoshiaki ^a   Aki, Tadashi ^a,b   Obatake, Atsushi ^a  

^a KOCHI UNIVERSITY   (Japan)

^b Marudai Food Co Ltd   (Japan)

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EID: 85024469337     PISSN: 00215392     EISSN: 1349998X     Source Type: Journal    
DOI: 10.2331/suisan.63.242     Document Type: Article

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