Procedure for Mechanical Assessment of Textural Change in Dried Fish Meat
スポンサーリンク
概要
著者
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SAEKI Hiroki
Faculty of Fisheries, Hokkaido University
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Saeki H
Hokkaido Univ. Hokkaido Jpn
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Saeki Hiroki
Faculty Of Fisheries Hokkaido University
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ISEYA Zensuke
Faculty of Fisheries, Hokkaido University
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SUGIURA Satoshi
Faculty of Fisheries, Hokkaido University
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Sugiura Satoshi
Faculty Of Fisheries Hokkaido University
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Iseya Z
Hokkaido Univ. Hokkaido Jpn
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Iseya Zensuke
Faculty Of Fisheries Sciences Hokkaido University
関連論文
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- Effect of Curing with NaCL Solution on Drying Characteristics of Fish Meat and Its Textural Changes during Drying
- Procedure for Mechanical Assessment of Textural Change in Dried Fish Meat
- Lowering of Thermal Stability of Fish Myoflbrillar Protein Induced by CaCl_2
- Gel-forming Ability and Cryostability of Frozen Surimi Processed with CaCl_2-Washing