Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollack during setting.
- 1 January 1987
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 53 (11) , 2011-2020
- https://doi.org/10.2331/suisan.53.2011
Abstract
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