Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels
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概要
- 論文の詳細を見る
- 2012-09-30
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
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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ABE Shuji
Nihon Pharmaceutical Co., Ltd.
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Okazaki Emiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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CHEN Chaoping
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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YASUDA Yuki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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SUN Lechang
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels