Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
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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Nishimoto Jun-ichi
Lab.of Food Preservation Faculty Of Fisheries Kagoshima 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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MIKI Hidemasa
Lab.of Food Preservation, Faculty of Fisheries, Kagoshima 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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- Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
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