Rheological properties and structural changes in raw and cooked abalone meat
スポンサーリンク
概要
著者
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Gag Xin
Central Research Laboratory Hamamatsu Photonics K.k.
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Gao Xin
Department Of Food Science And Technology Tokyo University Of Fisheries
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Gao Xin
Department Of Food Science And Technology Marine Drug And Food Institute Ocean University Of China
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Cao Xin
Department Of Hematology The First Affiliated Hospital Of Nanjing Medical University Jiangsu Provinc
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Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tashiro Yuri
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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Gao X
Central Research Laboratory Hamamatsu Photonics K. K.
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Tashiro Yuri
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Iso Naomichi
Department Of Foods Science And Technology Tokyo University Of Fisheries
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