✦ LIBER ✦
ɛ-(γ-Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C
✍ Scribed by YASUYUKI TSUKAMASA; KENJI SATO; YUTAKA SHIMIZU; CHIHARU IMAI; MASAAKI SUGIYAMA; YUTAKA MINEGISHI; MAKOTO KAWABATA
- Book ID
- 108820072
- Publisher
- Institute of Food Technologists
- Year
- 1993
- Tongue
- English
- Weight
- 477 KB
- Volume
- 58
- Category
- Article
- ISSN
- 0022-1147
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