Relationship between the water molecules in fish-meat gel and the gel structure
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概要
- 論文の詳細を見る
- 2012-09-01
著者
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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 Faculty Of Marine Science Tokyo University Of Marine Scien
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Luo Lujia
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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