Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-08-01
著者
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Ooizumi Tooru
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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Sakai Tooru
Department Of Chemistry Faculty Of Science Kobe University
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Sakai Tooru
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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TSURUHASHI KATSUHISA
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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Tsuruhashi Katsuhisa
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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- Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect
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- Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation
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