Author:
Kato Noboru,Suzuki Yasuhiro,Kunimoto Mii,Kitakami Seiichi,Murakami Yuriko,Arai Kenichi
Publisher
Japanese Society for Food Science and Technology
Reference21 articles.
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4. Characteristics of Two-Step Heating Gels from Frozen Surimi with a Food Additive Containing TGase or a Bovine Plasma Powder.
5. Ouality of Kamaboko Gel Prepared from Walleye Pollack Surimi with Bovine Plasma Powder.
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