Rheological properties and structural changes in steamed and boiled abalone meat
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference19 articles.
1. 1. M. Doi, The Complete Works of Japanese Dishes. Japanese Broadcasting Publishing Society, Tokyo. 1977 ; 229 -231 (in Japanese).
2. MEAT TEXTURE: I. Subjective Assessment of the Texture of Cooked Beef
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4. Texture of Cooked Mantle of Squid lllexargentinus as Influenced by Specimen Characteristics and Treatments
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