Changes in the SDS-gel filtration patterns of muscle proteins in salted fish meat paste during setting(suwari).-Reference-Cited by-同舟云学术

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Changes in the SDS-gel filtration patterns of muscle proteins in salted fish meat paste during setting(suwari).

Published:1987 Issue:11 Volume:53 Page:2045-2049
ISSN:1349-998X
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NIPPON SUISAN GAKKAISHI

Author:

Numakura Tadahiro,Seki Nobuo,Kimura Ikuo,Toyoda Kyohei,Fujita Takao,Takama Kozo,Arai Ken-ichi

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Cited by 11 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. Evaluation of the quality of frozen surimi using suwari reaction speed and activation energy;CyTA - Journal of Food;2018-01

2. Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels;International Journal of Food Science & Technology;2007-06-28

3. Changes in rheological properties of grass carp fast skeletal myosin induced by seasonal acclimatization;Fisheries Science;2007-02

4. Reversibility of Unfolding of Walleye Pollack Light Meromyosin by Heat-Treatment;Fisheries science;1999

5. Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties;Journal of Food Science;1995-11

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