Studies on Bound Water in Fish Meat. Discussion on the Variation in the Amount of Bound Water in Fish Meat during the Processing of Marine Food Products
- 1 January 1955
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 20 (10) , 937-940
- https://doi.org/10.2331/suisan.20.937
Abstract
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