Seasonal Variations in the Kamaboko Gel Forming Ability of Horse Mackerel Meat Paste.
Author:
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. Improvement of thermal gel-forming ability of red tilefish Branchiostegus japonicus meat by alkaline-saline washing;NIPPON SUISAN GAKKAISHI;2017
2. Proteolytic Profiles of Walleye Pollack (Theragra calcogramma) and White Croaker (Pennahia argentata) Meats in the Presence of Intestinal Extracts from Their Own or Different Fish Species;Food Science and Technology Research;2016
3. Improvement of Heat-gelation Ability of Surimi from Frozen Blue Mackerel by the Addition of Sodium Carbonate;Japan Journal of Food Engineering;2013
4. Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso;Fisheries Science;2009-03-14
5. Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters;Fisheries Science;2009-02-28
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