Effects of Cold Storage, Freezing and Thawing on Browning of Cooked Scallop Adductor Muscle
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 1995-12-01
著者
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Yamanaka H
Department Of Food Science And Technology Tokyo University Of Fisheries
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Yamanaka Hideaki
Department Of Food Science & Technology Tokyo University Of Fisheries
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Yamanaka Hideaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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KAWASHIMA Kaoru
Food Science Laboratory, Faculty of Education, Saitama University
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Kawashima Kaoru
Food Science Laboratory Faculty Of Education Saitama University
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