@article{nakayama_tomita_1997, 
  title={Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk.}, 
  DOI={10.3136/fsti9596t9798.3.134}, 
  publisher={Japanese Society for Food Science and Technology}, 
  author={NAKAYAMA and TOMITA}, 
  year={1997}
  }