Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins
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概要
- 論文の詳細を見る
- 2004-04-01
著者
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Hayashi Yuki
College Of Agriculture Ibaraki University
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MIYAGUCHI Yuji
College of Agriculture, Ibaraki University
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Miyaguchi Y
College Of Agriculture Ibaraki University
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Miyaguchi Yuji
College Of Agriculture Ibaraki University
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NAGAYAMA Kiyomi
College of Agriculture, Ibaraki University
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Nagayama Kiyomi
College Of Agriculture Ibaraki University
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- Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins
- Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two-step emulsification method
- Recovery of Escherichia coli IFO3301 Injured by Glycine and Ethanol
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
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