Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃)
スポンサーリンク
概要
著者
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Suzuki Toru
Department Of Ubiquitous Preventive Medicine Graduate School Of Medicine The University Of Tokyo
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Masaru
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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ISHIZAKI Shoichiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka M
Department Of Food Science And Technology Tokyo University Of Fisheries
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Agustini T
Department Of Food Science And Technology Tokyo University Of Fisheries
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AGUSTINI Tri
Department of Food Science and Technology, Tokyo University of Fisheries
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HAGIWARA Tomoaki
Department of Food Science and Technology, Tokyo University of Fisheries
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TAKAI Rikuo
Department of Food Science and Technology, Tokyo University of Fisheries
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Cardiovascular Medicine Graduate School Of Medicine The University Of Tokyo
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Suzuki Toru
Department Of Cardiology Sakakibara Heart Institute
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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Suzuki T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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Winarni Tri
Department of Food Science and Technology, Tokyo University of Fisheries
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
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