Acceptability comparison of kamaboko gels derived from silver carp surimi and from walleye pollack surimi between the Chinese and Japanese
スポンサーリンク
概要
著者
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SAKAGUCHI Morihiko
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
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Kinoshita Masato
Division of Applied Bioscience, Graduate School of Kyoto University
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HIRATA Takashi
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
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Kinoshita M
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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Kanamori M
Interdisciplinary Research Institute Of Environmental Sciences
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Hirata T
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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Sakaguchi M
Osaka Univ. Pharmaceutical Sci. Osaka Jpn
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FUKUDA YUTAKA
National Research Institute of Fisheries Science
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WANG Xichang
Faculty of Food Science, Shanghai Fisheries University
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Kinoshita Masato
Division Of Applied Bioscience Graduate School Of Agriculture Kyoto University
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Hirata Takashi
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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Wang Xichang
Faculty Of Food Science Shanghai Fisheries University
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Sakaguchi Morihiko
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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Kinoshita Masato
Kyoto Univ. Kyoto
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