| 标题 |
Marked Proteolysis Occurring during Thermal Gel Formation of the Minced Meat from Matured Chum Salmon and Restraining Effect of Protease Inhibitor on Gel-degradation |
| 网址 | |
| DOI |
10.2331/suisan.62.934
doi
|
| 其它 |
期刊:NIPPON SUISAN GAKKAISHI 作者:Michiaki Yamashita; Hikaru Henmi; Tomohiro Ueda; Mitsugu Obara; Takanori Taro; et al 出版日期:2011-09-20 |
| 求助人 | |
| 下载 |
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(2025-6-4)