Rheological Analysis in Consideration of Volume Change on Compressional Properties of Fish-Meat Gel
スポンサーリンク
概要
著者
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Kong Chang-suk
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kong Chang-suk
Department Of Food Science And Nutrition Pusan National University
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Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Iso Naomichi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kong Chang-suk
Department Of Food And Nutrition College Of Medical And Life Science Silla University
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