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J-GLOBAL ID：201902102216523217   Reference number：19S2612866

Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste

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Author (4)：
Wan, Jianrong

About Wan, Jianrong

(Department of Food Science, Faculty of Fisheries, Hokkaido University)

About Department of Food Science, Faculty of Fisheries, Hokkaido University

, 
Seki, Nobuo

About Seki, Nobuo

(Department of Food Science, Faculty of Fisheries, Hokkaido University)

About Department of Food Science, Faculty of Fisheries, Hokkaido University

, 
Kimura, Ikuo

About Kimura, Ikuo

(Central Research Laboratory, Nippon Suisan Kaisha Ltd.)

About Central Research Laboratory, Nippon Suisan Kaisha Ltd.

, 
Satake, Mikio

About Satake, Mikio

(Central Research Laboratory, Nippon Suisan Kaisha Ltd.)

About Central Research Laboratory, Nippon Suisan Kaisha Ltd.


Material：
Fisheries science

About Fisheries science


Volume： 60  Issue： 1  Page： 107-113  Publication year： 1994 
JST Material Number： SCOPUS  ISSN： 0919-9268 
Language： English (EN)

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