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Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences, Hokkaido University | 論文
- Thermal gelation of salted paste from scallop striated adductor muscle
- Effects of microbial growth on the preservation of scallop muscle in a vital state
- Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste
- Gelation of low salt soluble proteins from scallop adductor muscle in relation to its freshness