Research on chemical and microbiological factors relating to preservation and processing of seafood-Reference-Cited by-同舟云学术

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Research on chemical and microbiological factors relating to preservation and processing of seafood

Published:2009 Issue:3 Volume:75 Page:357-360
ISSN:1349-998X
Container-title:NIPPON SUISAN GAKKAISHI
language:ja
Short-container-title:NSUGAF

Author:

KAWAI YUJI

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference31 articles.

1. 1) Nakai S, Li-Chan E. Hydrophobic interactions in food systems. CRC Press, Boca Raton. 1988.

2. Emulsifying Ability of Soluble Fraction in Heat-treated Sarcoplasmic Proteins of Carp Muscle

3. Effect of Heat-Treatment on Some Physicochemical Properties and Emulsifying Activity of Carp Sarcoplasmic Protein.

4. Effect of heat treatment on the emulsifying properties of carp myosin.

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