Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
スポンサーリンク
概要
著者
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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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IWATA Kiyomi
Department of Food Science and Technology, Tokyo University of Fisheries
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SANGUANDEEKUL Romanee
Department of Food Technology, Faculty of Science, Chulalongkorn University
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HANDA Akihiro
R & D Division, Q.P. Corporation
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Iwata Kiyomi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Handa Akihiro
R & D Division Q.p. Corporation
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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Sanguandeekul Romanee
Department Of Food Technology Faculty Of Science Chulalongkorn University
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