Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.
Open Access
- 1 January 1984
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 50 (6), 1029-1033
- https://doi.org/10.2331/suisan.50.1029