Effects of soaking conditions on the texture of dried sea cucumber

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文
• 2004-04-01

著者

• Murakami Tomoko

  Hokkaido Univ. Sapporo Jpn

• Hatae Keiko

  Faculty Of Home Economics Wayo Women's University

• Hatae Keiko

  Faculty Of Human Life And Environment Sciences Ochanomizu University

• Matsumoto Misuzu

  Aoyama Gakuin Women's Junior College

• FUKUNAGA TOSHIKO

  Ueno Gakuen University Junior College Department

• Murakami Tomoko

  Hokkaido University Of Education

• Fukunaga T

  Ueno Gakuen University Junior College Department

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
• 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

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