Work

Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels

Year: 2012

Type: article

Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers

DOI: 10.11322/tjsrae.29.343

Authors: Chaoping Chen, Yuki Yasuda, Shuji Abe, Le‐Chang Sun, Emiko Okazaki, Kazufumi Osako

Institutions: Tokyo University of Marine Science and Technology, Nihon Pharmaceutical Co., Ltd. (Japan)

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1780465381

FWCI:

Cites:

Cited by: 2

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