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J-GLOBAL ID：201902111457467988   Reference number：19S2865204

Effects of the Addition of Whole Egg and its Components on Textural Properties of Kamaboko Gel from Walleye Pollack Surimi

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Author (2)：
Yamashita, Tamiharu

About Yamashita, Tamiharu

(Hiroshima Prefectural Food Technological Research Center)

About Hiroshima Prefectural Food Technological Research Center

, 
Seki, Nobuo

About Seki, Nobuo

(Faculty of Fisheries, Hokkaido University)

About Faculty of Fisheries, Hokkaido University


Material：
NIPPON SUISAN GAKKAISHI

About NIPPON SUISAN GAKKAISHI


Volume： 61  Issue： 4  Page： 580-587  Publication year： 1995 
JST Material Number： SCOPUS  ISSN： 0021-5392 
Language： English (EN)
Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
EGG

About EGG

, 
ITS

About ITS


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