Lowering of Thermal Stability of Fish Myoflbrillar Protein Induced by CaCl_2

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概要

• 論文の詳細を見る

著者

• SAEKI Hiroki

  Faculty of Fisheries, Hokkaido University

• Saeki H

  Hokkaido Univ. Hokkaido Jpn

• SAEKI Hiroki

  Training Factory for Food Processing, Faculty of Fisheries, Hokkaido University

関連論文

• Change in Solubility of Carp Myofibrillar Protein by Glycosylation with Ribose
• Effect of Curing with NaCL Solution on Drying Characteristics of Fish Meat and Its Textural Changes during Drying
• Procedure for Mechanical Assessment of Textural Change in Dried Fish Meat
• Lowering of Thermal Stability of Fish Myoflbrillar Protein Induced by CaCl_2
• Gel-forming Ability and Cryostability of Frozen Surimi Processed with CaCl_2-Washing

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