Literature DB >> 14280863

FISH SAUSAGE AND HAM INDUSTRY IN JAPAN.

E TANIKAWA.   

Abstract

Keywords:  FISHES; FOOD-PROCESSING INDUSTRY; JAPAN; MEAT; REVIEW

Mesh：

Year:  1963        PMID： 14280863     DOI： 10.1016/s0065-2628(08)60011-7

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  1 in total

1.  Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork.

Authors:  Sol-Hee Lee; Sung-Duck Joe; Gye-Woong Kim; Hack-Youn Kim
Journal:  J Anim Sci Technol       Date:  2020-11-30
  1 in total

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