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January 1, 1984NIPPON SUISAN GAKKAISHIOpen Access

Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.

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TATakayuki AkahaneKao Corporation (Japan)SCSatoshi ChiharaSeirei Mikatabara General HospitalYYYutaka YoshidaThe University of Tokyo

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Cite This Study

Akahane et al. (1984) studied this question.

synapsesocial.com/papers/6a93b25304d7c7946bb85c0bhttps://doi.org/10.2331/suisan.50.1029
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