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January 1, 1987NIPPON SUISAN GAKKAISHIOpen Access

Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollack during setting.

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Authors

SNShin-ichiro NishimotoAHAkihiko HashimotoJapan Cancer SocietyNSNobuo SekiJuntendo University

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Cite This Study

Nishimoto et al. (1987) studied this question.

synapsesocial.com/papers/6a70534826770c2b8de076e2https://doi.org/10.2331/suisan.53.2011
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