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664.951.65
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    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

664.951.39:664.952
E27

    Effect of added sodium bicarbonate on the folding property of non-rinsed spearfish meat kamabokoHamada M.,Yanagihara S.,Murakawa N. et al. // J.Nat.Fish.Univ. J.Nat.Fish.Univ. - 2004. - P.149-152. - (Vol.52,N4). - ISSN 0370-9361

Effect of added sodium bicarbonate on the folding property of non-rinsed spearfish meat kamabokoHamada M.,Yanagihara S.,Murakawa N. et al. [Текст] // J.Nat.Fish.Univ. / J.Nat.Fish.Univ. - Shimonoseki, 2004. - С. P.149-152