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魚肉の原料学的特性 VI 低イオン強度領域における赤身魚筋形質たんぱく質の筋原繊維に対する凝集
Precipitation of Sarcoplasmic Proteins of Red-meat Fish Caused by Interactions with Myofibrils at Low Ionic Strengths
1979
Nippon Suisan Gakkaishi
Precipitation of Sarcoplasmic Proteins of Red-meat Fish Caused by Interactions with Myofibrils at Low Ionic Strengths
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