10.3136/nskkk1962.29.2_117
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
General Medicine
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A New Approach to the Functional Improvement of Fish Meat Proteins;Handbook of Seafood Quality, Safety and Health Applications;2010-09-02
2. Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide;Fisheries Science;2007-08
3. Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing;Innovative Food Science & Emerging Technologies;2004-03
4. Cooperative effect of relative humidity and glucose concentration on improved solubility of shellfish muscle protein by the Maillard reaction;Fisheries Science;2004-02
5. Concentration Dependent Effect of Enzymatic Fish Protein Hydrolysate on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration;Food Science and Technology Research;2004
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