Characteristics of Two-Step Heating Gels from Frozen Surimi with a Food Additive Containing TGase or a Bovine Plasma Powder.

ABE YOICHI; YASUNAGA KOSAKU; KITAKAMI SEIICHI; MURAKAMI YURIKO; OTA TAKAO; MIHORI TOMOO; ARAI KEN'ICHI

Art

J-GLOBAL ID：200902108460833229 Reference number：96A0498605

Characteristics of Two-Step Heating Gels from Frozen Surimi with a Food Additive Containing TGase or a Bovine Plasma Powder.

TGase製剤または牛血しょう粉末を添加して調製したかまぼこゲルの特徴

Publisher site {{ this.onShowPLink() }} Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=96A0498605&COPY=1") }}
Access JDreamⅢ for advanced search and analysis. {{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=96A0498605&from=J-GLOBAL&jstjournalNo=F0898A") }}

Author (7)： , , , , , ,
Material：
Volume： 62 Issue： 3 Page： 446-452 Publication year： May. 1996
JST Material Number： F0898A ISSN： 0021-5392 CODEN： NSUGAF Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

,...

To see more with JDream III (charged). {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=96A0498605&from=J-GLOBAL&jstjournalNo=F0898A") }}

Animal aquatic foods

Reference (8)：

ｍore...

, , , , , ,

Return to Previous Page