文献
J-GLOBAL ID:201502214583958125
整理番号:15A0145930
再構成パンガシウスすり身のテクスチャー品質および酸化安定性:トランスグルタミナーゼ媒介蛋白質基質の影響
Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase
著者 (5件):
KUNNATH Sarika
(Central Inst. of Fisheries Education, Fisheries Resource, Harvest and Post Harvest Management Div., Versova, 400 061 ...)
,
LEKSHMI Manjusha
(Central Inst. of Fisheries Education, Fisheries Resource, Harvest and Post Harvest Management Div., Versova, 400 061 ...)
,
CHOUKSEY Mithlesh K.
(Central Inst. of Fisheries Education, Fisheries Resource, Harvest and Post Harvest Management Div., Versova, 400 061 ...)
,
KANNUCHAMY Nagalakshmi
(Central Inst. of Fisheries Education, Fisheries Resource, Harvest and Post Harvest Management Div., Versova, 400 061 ...)
,
GUDIPATI Venkateshwarlu
(Central Inst. of Fisheries Education, Fisheries Resource, Harvest and Post Harvest Management Div., Versova, 400 061 ...)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
52
号:
1
ページ:
351-358
発行年:
2015年01月
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)