Katayama S | Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University

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概要

関連著者

Saeki Hiroki
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
Katayama S
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
Katayama Shigeru
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University

著作論文

Cooperative effect of relative humidity and glucose concentration on improved solubility of shellfish muscle protein by the Maillard reaction

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