Studies on some Biochemi-physical properties of yellow eel and Japanese eel
碩士 === 國立屏東科技大學 === 食品科學系 === 87 === In live body myofibrillar protein of yellow eel and Japanese eel is given the function of contraction. It will produce the visco-plastic gel during heat processing. For the purpose of utilizing muscle protein of yellow and Japanese eel as minced meat products, ch...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73339096528810251789 |