Mao Weijie | College Of Food Science And Technology Guangdong Ocean University
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概要
関連著者
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Sakai Noboru
Department Of Food Engineering Tokyo University Of Fisheries
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Mao Weijie
College Of Life Science Dalian Nationalities University
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Fukuoka Mika
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Mao Weijie
College Of Food Science And Technology Guangdong Ocean University
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Sakai Noboru
Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn
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Nakamura Mayumi
Department Of Biological Science Faculty Of Science Shizuoka University
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Nakamura Mayumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
著作論文
- Gel Strength of Kamaboko Gels Produced by Microwave Heating
- Analysis of the Color Change in Fish during the Grilling Process