Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack

✍ Scribed by Fatema Hoque SHIKHA; Mohammed Ismail HOSSAIN; Katsuji MORIOKA; Satoshi KUBOTA; Yoshiaki ITOH

• Book ID: 108990540
• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 233 KB
• Volume: 72
• Category: Article
• ISSN: 0919-9268
• DOI: 10.1111/j.1444-2906.2006.01229.x