Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus
Version of Record online: 5 DEC 2008
© 2008 Japanese Society of Fisheries Science
Volume 74, Issue 6, pages 1366–1368, December 2008
How to Cite
PATTARAVIVAT, J., MORIOKA, K., ONISHI, K., KOMIYAMA, S. and ITOH, Y. (2008), Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus. Fisheries Science, 74: 1366–1368. doi: 10.1111/j.1444-2906.2008.01671.x
- Issue online: 5 DEC 2008
- Version of Record online: 5 DEC 2008
- Received 28 November 2008. Accepted 14 March 2008.
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