Okazaki Emiko | Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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概要
- Okazaki Emikoの詳細を見る
- 同名の論文著者
- Department Of Food Science And Technology Tokyo University Of Marine Science And Technologyの論文著者
関連著者
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Osako Kazufumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Okazaki Emiko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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OKAZAKI EMIKO
National Research Institute of Fisheries Science
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TECHARATANAKRAI Bodin
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Techaratanakrai Bodin
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Igarashi Yuki
Department Of Gastroenterological Surgery Hiroshima University Hospital
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Watanabe Manabu
Department Of Cardiovascular Surgery Heart Institute Of Japan Tokyo Women's Medical University
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NISHIDA Moemi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Nishida Moemi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Igarashi Yuki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Tanaka Munehiko
Kokugakuin Tochigi Junior College
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LEERAHAWONG Akasith
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Leerahawong Akasith
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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ABE Shuji
Nihon Pharmaceutical Co., Ltd.
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Okazaki Emiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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CHEN Chaoping
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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YASUDA Yuki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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SUN Lechang
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
著作論文
- Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat
- Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle
- Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle
- Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels