Gel Forming Ability and Cross-Linking Ability of Myosin Heavy Chain in Salted Meat Paste From Threadfin Bream.

Nippon Suisan Gakkaishi - Japan
doi 10.2331/suisan.56.329
Full Text
Abstract

Available in full text

Categories
Aquatic Science
Date
Authors
Publisher

Japanese Society of Fisheries Science


Related search