Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein

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概要

• 論文の詳細を見る
• 2007-02-01

著者

• Sakamoto Taro

  Faculty Of Agriculture Ibaraki University

• Miyaguchi Yuji

  Faculty Of Agriculture Ibaraki University

• HAYSHI Yuki

  Faculty of Agriculture, Ibaraki University

• Hayshi Yuki

  Faculty Of Agriculture Ibaraki University

関連論文

• Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
• Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
• Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein
• Thermal and Functional Properties of Porcine Sarcoplasmic Proteins: A Comparison with Some Wateroluble Animal Proteins

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