Gel forming ability and cross-linking ability of myosin heavy chain in salted meat paste from threadfin bream.
- 1 January 1990
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 56 (2) , 329-336
- https://doi.org/10.2331/suisan.56.329
Abstract
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