CHANGES IN PROTEINS OF FISH MEAT DURING COOKING AND PROCESSING .2. CHANGES IN TEXTURE AND PROTEINS DURING ACID-SALT CURING OF MACKEREL MEAT

被引：0
|
作者：
SHIMOMURA, M [1 ]
MATSUMOTO, JJ [1 ]
机构：
[1] SOPHIA UNIV,DEPT CHEM,CHIYODA KU,TOKYO 102,JAPAN
来源：
BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1985年 / 51卷 / 04期
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D O I：
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中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
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页码：583 / 591
页数：9
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