ABE YO-ICHI | Kanetetsu Delica Food Inc.
スポンサーリンク
概要
関連著者
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Shirai Jun
Fuso Chemical Co. Ltd.
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OOIZUMI Tooru
Department of Marine Bioscience, Fukui Prefectural University
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Ooizumi T
Department Of Marine Bioscience Fukui Prefectural University
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Ooizumi Tooru
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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AKAHANE YOSHIAKI
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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OKAYAMA TAKASHI
Department of Marine Bioscience, Fukui Prefectural University
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KITAKAMI SEI-ICHI
National Surimi Manufacturers Association
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ABE YO-ICHI
Kanetetsu Delica Food Inc.
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Okayama Takashi
Department Of Marine Bioscience Fukui Prefectural University
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Akahane Y
Department Of Marine Bioscience Fukui Prefectural University
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Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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Akahane Yoshiaki
Fukui Prefectural Univ. Fukui Jpn
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TAKESHITA Mizue
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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ABE Yo-ichi
Abe Jyuro Co. Ltd
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WADA Taijin
National Surimi Manufacturers Association
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SHIRAI Jun
Fujisawa Pharmaceutical Co. Ltd
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Takeshita Mizue
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
著作論文
- Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating
- Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi