SHINDO JO | Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
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Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University | 論文
- Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack
- Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
- Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes