Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat
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概要
- 論文の詳細を見る
- 2011-05-01
著者
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Osako Kazufumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Igarashi Yuki
Department Of Gastroenterological Surgery Hiroshima University Hospital
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OKAZAKI EMIKO
National Research Institute of Fisheries Science
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Watanabe Manabu
Department Of Cardiovascular Surgery Heart Institute Of Japan Tokyo Women's Medical University
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Okazaki Emiko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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TECHARATANAKRAI Bodin
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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NISHIDA Moemi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Techaratanakrai Bodin
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Nishida Moemi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Igarashi Yuki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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