Comparison of horse mackerel and tilapia surimi gel based on rheological and ^1H NMR relaxation properties
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概要
- 論文の詳細を見る
- 2005-06-01
著者
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Ahmad Moin
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tashiro Yuri
Department Of Food Science And Technology Tokyo University Of Fisheries
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MATSUKAWA SHINGO
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Matsukawa Shingo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Tashiro Yuri
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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OGAWA HIROO
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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