A New Method for Producing Kamaboko from Sardine Meat Powder by Dehydration with a High Osmotic Pressure Resin and Defatting with Liquified Carbon Dioxide.
Open Access
- 1 January 1988
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 54 (6) , 1071
- https://doi.org/10.2331/suisan.54.1071
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Modification of butter oil by extraction with supercritical carbon dioxide.Agricultural and Biological Chemistry, 1986
- Protein Denaturation in Stored Frozen Alaska Pollack Muscle-INIPPON SUISAN GAKKAISHI, 1971