Temperature-dependent changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack during setting.
- 1 January 1990
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 56 (12) , 2035-2043
- https://doi.org/10.2331/suisan.56.2035
Abstract
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