スポンサーリンク
Faculty of Home Economics, Ochanomizu University | 論文
- Differences in the Ultrastructure of Carp Muscle Slices Due to Varying "Arai" Treatment : An Electron Microscopic Observation(Food & Nutrition)
- フッ素分析によるサンブングマチャン出土ヒト脛骨化石の予察的年代測定(英文)
- Changes in meat texture of three varieties of squid in the early stage of cold storage
- Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica) by cooling and during storage