Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes
Version of Record online: 12 JAN 2002
Volume 67, Issue 5, pages 920–927, October 2001
How to Cite
Ni, S., Nozawa, H. and Seki, N. (2001), Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes. Fisheries Science, 67: 920–927. doi: 10.1046/j.1444-2906.2001.00342.x
- Issue online: 12 JAN 2002
- Version of Record online: 12 JAN 2002
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