Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle
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概要
- 論文の詳細を見る
- 2012-05-01
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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OKAZAKI EMIKO
National Research Institute of Fisheries Science
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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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Techaratanakrai Bodin
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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