Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
スポンサーリンク
概要
著者
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Hayashi Seiichi
Laboratory Of Food Chemistry Faculty Of Fisheries Kagoshima University
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Miki Hidemasa
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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SHINDO Jo
Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University
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ONIBALA Hens
The United Graduate School of Agriculture Science, Kagoshima University
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TAKAYAMA Tetsuya
Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
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Hayashi Seiichi
Laboratory Of Food Chemistry Faculty Of Fisheries
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Takayama Tetsuya
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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Shindo Jo
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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Onibala Hens
The United Graduate School Of Agriculture Science Kagoshima University
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- 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
- Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes