Protein Solubility of Heated Fish and Shellfish Meats and Its Relation to End-Point Temperature

Fisheries Science- Germany

doi 10.2331/fishsci.68.sup2_1363

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Abstract

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Categories

Aquatic Science

Date

January 1, 2002

Authors

SHOICHIRO ISHIZAKI

MUNEHIKO TANAKA

Publisher

Japanese Society of Fisheries Science

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