Thermal stability and denaturation rate of myoglobin from various species of fish
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2004-04-01
著者
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Chen Hui-huang
Department Of Food Science National Ilan University
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Chen Hui-huang
Department Of Food Industry National I-lan Institute Of Agriculture And Technology
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CHEN LI-CHEN
Department of Food Science, National Ilan University
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LIN SHIH-BIN
Department of Food Science, National Ilan University
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Lin Shih-bin
Department Of Food Science National Ilan University
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Chen Li-chen
Department Of Food Science National Ilan University
関連論文
- Effects of Water Content and Chopping Method on the Physical Properties of Surimi and Kamaboko
- Thermal stability and denaturation rate of myoglobin from various species of fish
- Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products
- Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko
- Thermal gelation behaviors of surimi protein mixed with Hydroxypropylmethylcellulose
- The Effect of Setting on the Physical Properties of Surimi and Kamaboko under Various Water Content and Chopping Methods