Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-12-01
著者
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Suzuki Toru
Department Of Ubiquitous Preventive Medicine Graduate School Of Medicine The University Of Tokyo
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HASHIMOTO Tomoko
Department of Genetics, Hyogo College of Medicine
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HAGIWARA Tomoaki
Department of Food Science and Technology, Tokyo University of Fisheries
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TAKAI Rikuo
Department of Food Science and Technology, Tokyo University of Fisheries
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Hashimoto Tomoko
Department Of Biomedical Engineering National Cerebral And Cardiovascular Center Research Institute
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Hashimoto Tomoko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Cardiovascular Medicine Graduate School Of Medicine The University Of Tokyo
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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Suzuki T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
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