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Effect of the addition of whole egg and its components on textural properties of kamaboko gel from walleye pollack surimi.

Dates

Publication Year
1995

Citation

T Yamashita, and N Seki, Effect of the addition of whole egg and its components on textural properties of kamaboko gel from walleye pollack surimi.: Nippon Suisan Gakkaishi. Tokyo [NIPPON SUISAN GAKKAISHI], vol. 61, no. 4, pp. 580-587, 1995.

Contacts

Author :
T Yamashita, N Seki

Attached Files

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csa_29958.xml 2.25 KB

Rights

This metadata record is the intellectual property of CSA/ProQuest, and was licensed for use under a contract with the USGS to support scientific research and understanding. As such, this copyrighted material should not be electronically reproduced or shared outside of ScienceBase.

Additional Information

Identifiers

Type Scheme Key
ID CSA 29958
ISSN CSA 0021-5392
Accession Number CSA 3894802

Citation Extension

journalNippon Suisan Gakkaishi. Tokyo [NIPPON SUISAN GAKKAISHI], vol. 61, no. 4, pp. 580-587, 1995
languageJapanese
citationTypeJournal Article

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