Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters
スポンサーリンク
概要
著者
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KUNIMOTO Masahiko
Department of Food Science and Technology, National Fisheries University
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Miki Hidemasa
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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KAMINISHI Yoshio
Department of Food Science and Technology, National Fisheries University
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Kaminishi Yoshio
Department Of Food Science And Technology National Fisheries University
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NAKANIWA Kou-ichiro
Department of Food Science and Technology, National Fisheries University
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Nakaniwa Kou-ichiro
Department Of Food Science And Technology National Fisheries University
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Kunimoto M
Department Of Food Science And Technology National Fisheries University
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Kunimoto Masahiko
Department Of Food Science And Technology National Fisheries University
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- Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack
- Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters
- Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
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