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EFFECT OF PROCESSING CONDITIONS ON THE CHANGES, DURING STORAGE, OF THE PHYSICAL PROPERTIES OF VACUUM-PACKED KAMABOKO.

[In Japanese. / En japonais.]

Author(s) : AKAHANE Y.

Type of article: Article

Summary

EFFECTS OF STORAGE TEMPERATURE AND TIME ON THE CHANGES IN THE TEXTURE AND WATER CONTENT OF VACUUM-PACKED FISH PASTE. EFFECT OF REHEATING CONDITIONS AFTER STORAGE AT 278 K (5 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-208093.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1987-0184
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 51 - n. 10
  • Publication date: 1985

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