Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko
スポンサーリンク
概要
著者
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CHOW Chau-Jen
National Kaohsiung Institute of Marine Technology
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OCHIAI Yoshihiro
Laboratory of Food Science, Faculty of Education, Ibaraki University
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CHEN Wen-Lee
Foo Yin Institute of Technology,
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Ochiai Yoshihiro
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
関連論文
- Effects of Some Food Additives on the Gel-forming Ability and Color of Milkfish Meat Paste
- Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko
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