Protein solubility of heated fish and shellfish meats and its relation to end-point temperature (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
スポンサーリンク
概要
著者
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Tanaka Masaru
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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Tanaka M
Department Of Food Science And Technology Tokyo University Of Fisheries
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Uddin Musleh
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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