Temperature-dependent changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack during setting. - Concepedia

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Publication | Open Access

Temperature-dependent changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack during setting.

DOI Full Paper Access

24

Citations

0

References

1990

Year

Tadahiro Numakura, Ikuo Kimura, Kyohei Toyoda, Takao Fujita

NIPPON SUISAN GAKKAISHI

Abstract

in gel strength and myosin heavy chain of salt-ground meat