Assessing the end-point temperature of heated fish and shellfish meats

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文
• 2002-08-01

著者

• TANAKA Munehiko

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• Tanaka Masaru

  Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University

• ISHIZAKI Shoichiro

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• ISHIDA Masami

  Department of Food Science and Technology, Tokyo University of Fisheries

• Tanaka Munehiko

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Ishizaki Shoichiro

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Tanaka M

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Uddin Musleh

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Ishizaki S

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Ishida Masami

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Tanaka Masaru

  Field Science Education And Research Center Kyoto University

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