NAGAYAMA Kiyomi | College of Agriculture, Ibaraki University
スポンサーリンク
概要
関連著者
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MIYAGUCHI Yuji
College of Agriculture, Ibaraki University
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Miyaguchi Y
College Of Agriculture Ibaraki University
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NAGAYAMA Kiyomi
College of Agriculture, Ibaraki University
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Nagayama Kiyomi
College Of Agriculture Ibaraki University
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Hayashi Yuki
College Of Agriculture Ibaraki University
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Tsutsumi Masakazu
Faculty Of Agriculture Ibaraki University
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Miyaguchi Yuji
College Of Agriculture Ibaraki University
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Miyaguchi Yuji
Faculty Of Agriculture Ibaraki University
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Tsutsumi M
College Of Agriculture Ibaraki University
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NAGAYAMA Kiyomi
Faculty of Agriculture, Ibaraki University
著作論文
- Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins
- Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two-step emulsification method
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins