Application of the Oxidation-Reduction Potential (ORP) for Pre-grading Tuna Freshness On-board
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概要
- 論文の詳細を見る
- 日本冷凍空調学会の論文
- 2006-03-31
著者
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Cheevaporanapivat Mongkol
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Watanabe Manabu
Department Of Cardiovascular Surgery Heart Institute Of Japan Tokyo Women's Medical University
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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SAKAI Hisaharu
Department of Ocean Environmental Technology, Tokyo University of Marine Science and Technology
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MINE Yuuji
Captain of the Shinyomaru ship, Tokyo University of Marine Science and Technology
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Watanabe Manabu
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Mine Yuuji
Captain Of The Shinyomaru Ship Tokyo University Of Marine Science And Technology
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Sakai Hisaharu
Department Of Ocean Environmental Technology Tokyo University Of Marine Science And Technology
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Sakai Hisaharu
Department Of Marine Science And Technology Tokyo University Of Fisheries
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Suzuki Toru
Department Of Cardiology Sakakibara Heart Institute
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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