Denaturation mode of carp myofibrils when affected by temperature and salt concentration
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2002-06-01
著者
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Konno K
Hokkaido Univ. Hokkaido Jpn
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Kato Sanae
Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University
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Kato Sanae
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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KONNO Kunihiko
Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University
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Konno K
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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Konno Kunihiko
Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.
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TAKAHASHI MASAYUKI
Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University
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YAMAMOTO TAKESHI
Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University
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Yamamoto Takeshi
Inland Station National Research Institute Of Aquaculture Fisheries Research Agency
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Konno Kunihiko
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Takahashi Masayuki
Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University
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Yamamoto Takeshi
Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University
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