Influence of Platen Temperature of Freeze-drying on the Kamaboko-forming Ability of Lyophilized “Muen-Surimi” (Fish Meat Paste Containing Sugar)
- 1 January 1971
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 37 (2) , 130-134
- https://doi.org/10.2331/suisan.37.130
Abstract
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