Studies on the development of active fish protein powder by spray drying. IX. Peruvian hake meat having a lack of kamaboko-forming property.
Open Access
- 1 January 1984
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 50 (11), 1917-1924
- https://doi.org/10.2331/suisan.50.1917