New Gelling Properties of Alaska Pollack Frozen Mince Induced by Urea.

Nippon Suisan Gakkaishi - Japan
doi 10.2331/suisan.48.629
Full Text
Abstract

Available in full text

Categories
Aquatic Science
Date
Authors
Publisher

Japanese Society of Fisheries Science

Related search

Effects of Polyphosphates on Dispersion State of Protein in Alaska Pollack Frozen Surimi.

Nippon Suisan Gakkaishi
Aquatic Science
1990English

The Effect of Decomposed Products of Trimethylamine Oxide on Quality of Frozen Alaska Pollack Fillet

Nippon Suisan Gakkaishi
Aquatic Science
1974English

I. Fishery of the Alaska Pollack

Nippon Suisan Gakkaishi
Aquatic Science
1972English

Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste

Fisheries Science
Aquatic Science
1994English

Scintillating Properties of Frozen New Liquid Scintillators

Nuclear Instruments and Methods in Physics Research, Section A: Accelerators, Spectrometers, Detectors and Associated Equipment
High Energy PhysicsInstrumentationNuclear
1999English

Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.

Nippon Suisan Gakkaishi
Aquatic Science
2000English

Heated Gel Forming Ability of Walleye Pollack Frozen Surimis of Various Grades, as Measured by Physical Properties of Heated Gel and Its Dependence on Protein Concentration

Nippon Suisan Gakkaishi
Aquatic Science
2009English

Structure Formation in Biopolymer Gels Induced by Diffusion of Gelling Factors

Journal of Biorheology
Mechanics of MaterialsMaterials ScienceMechanical Engineering
2018English

pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.

Nippon Suisan Gakkaishi
Aquatic Science
2003English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy