Application of High Pressurization to fish meat ; Changes in physical properties of carp skeletal muscle resulting from high pressure thawing, "High Pressure Bioscience and Biotechnology"

• YOSHIOKA K.

収録刊行物

• Progress in Biotechnology

  Progress in Biotechnology 13 369-374, 1996

  Elsevier Sci. Pub. B. V.

詳細情報

• CRID: 1572824498983670912
• NII論文ID: 10003777782
• データソース種別:
  • CiNii Articles