KOMIYAMA SHUZO | Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

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概要

関連著者

Onishi Kenji
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
Morioka Katsuji
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
Morioka Katsuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
PATTARAVIVAT JANISTA
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
KOMIYAMA SHUZO
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
Komiyama Shuzo
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
Pattaravivat Janista
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

著作論文

Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus

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