Changes in meat texture of three varieties of squid in the early stage of cold storage
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
- 2002-08-01
著者
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Yoneda C
Faculty Of Human Life And Environmental Science Ochanomizu University
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Yoneda Chie
Faculty Of Human Life And Environmental Sciences Ochanomizu University
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HATAE Keiko
Faculty of Home Economics, Ochanomizu University
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Hatae Keiko
Faculty Of Home Economics Wayo Women's University
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Hatae Keiko
Faculty Of Human Life And Environmental Science Ochanomizu University
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KAGAWA Mieko
Komatsu senior High School
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MATSUMOTO Misuzu
Aoyama Gakuin Women's Junior College
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MITSUHASHI Tomiko
Department of Food and Nutrition, Nihon University Junior Collage
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Yoneda Chie
Faculty Of Human Life And Environmental Science Ochanomizu University
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Kagawa M
Komatsu High School Ehime Jpn
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Kagawa Mieko
Komatsu High School
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Matsumoto Misuzu
Aoyama Gakuin Women's Junior College
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Mitsuhashi Tomiko
Department Of Food And Nutrition Nihon University Junior Collage
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YONEDA Chie
Faculty of Education, Chiba University
関連論文
- Differences in the Ultrastructure of Carp Muscle Slices Due to Varying "Arai" Treatment : An Electron Microscopic Observation(Food & Nutrition)
- Quantitative NMR imaging study of the cooking of Japonica and Indica rice
- Changes in meat texture of three varieties of squid in the early stage of cold storage
- Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica) by cooling and during storage
- Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People
- Identification of High Molecular Weight Proteins in Squid Muscle by Western Blotting Analysis and Postmortem Rheological Changes
- Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
- Effects of soaking conditions on the texture of dried sea cucumber
- Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported