Effect of Microbial Transglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species
スポンサーリンク
概要
著者
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Wakameda Atsushi
Food Research Laboratory Central Research Institute Maruha Co. Ltd.
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Noguchi S
Maruha Corp. Ibaraki Jpn
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ASAGAMI Takashi
Engineering Department, Maruha Co., Ltd.
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OGIWARA Masaaki
Engineering Department, Maruha Co., Ltd.
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NOGUCHI Satoshi
Food Research Laboratory, Central Research Institute, Maruha Co., Ltd.
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Noguchi Satoshi
Food Research Laboratory Central Research Institute Maruha Co. Ltd.
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Asagami Takashi
Engineering Department Maruha Co. Ltd.
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Ogiwara Masaaki
Engineering Department Maruha Co. Ltd.
関連論文
- Effect of Microbial Transglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species
- Frozen Storage of Surimi Containing Microbial Transglutaminase Made from Various Kinds of Fish Species