Changes in proteins of fish meat during cooking and processing. V Changes in proteins of spanish mackerel meat cured in Miso.

• 期刊名称NIPPON SUISAN GAKKAISHI
• 作者Shimomura, Michiko; Matsumoto, Juichiro J.
• 卷第53卷
• 期第4期
• 印刷ISSN0021-5392
• 电子ISSN1349-998X
• 文件大小1910.52KB
• 发表时间1987
• DOI10.2331/suisan.53.627
• 页码627-632