Поиск по Электронному каталогу

664.951.65
S-16
Park, J. W.
    Surimi gel preparation and texture analysis for better quality control / J. W. Park // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.333-341. - ISSN 0 08- 044

Park, J.W. Surimi gel preparation and texture analysis for better quality control [Текст] / J. W. Park // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.333-341

664.951.65
S-16

    Oxidation during washing of fish meat induces a decrrease in gel forming abilityTunhun D.,Itoh Y.,Morioka K.,Kubota S. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.357-373. - ISSN 0 08- 044

Oxidation during washing of fish meat induces a decrrease in gel forming abilityTunhun D.,Itoh Y.,Morioka K.,Kubota S. [Текст] // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.357-373

664.951.65
S-16
Nomura, A. et al.
    Gel-forming characteristics of various fish caught in Tosa BayNomura A.,Obatake A.,Itoh Y. / A. et al. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.375-385. - ISSN 0 08- 044

Nomura, A. et al. Gel-forming characteristics of various fish caught in Tosa BayNomura A.,Obatake A.,Itoh Y. [Текст] / A. et al. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.375-385