Characteristics of surimi gel from deepsea bonefish <i>Pterothrissus gissu</i>: a traditional <i>Odawara kamaboko</i> product-Reference-Cited by-同舟云学术

Characteristics of surimi gel from deepsea bonefish Pterothrissus gissu: a traditional Odawara kamaboko product

Published:2019-09-15 Issue:5 Volume:85 Page:494-502
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

NAKAMIZO RYOKO¹²,NAKAKUBO HIROKI¹,KOMINAMI YURI¹,NAKAYA MISAKO¹,OKADA SHIGERU¹,MATSUOKA YOKO²,UEKI NOBUHIKO²,WAN JIANRONG²,WATABE SHUGO²³,USHIO HIDEKI¹

Affiliation:

1. Graduate School of Agricultural and Life Sciences, The University of Tokyo

2. Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd.

3. School of Marine Biosciences, Kitasato University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/85/5/85_19-00012/_pdf

Reference16 articles.

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