Studies on the water-holding capacity of Kamaboko. VI. Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel.
Open Access
- 1 January 1990
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 56 (1) , 139-146
- https://doi.org/10.2331/suisan.56.139
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