Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry

• MOCHIZUKI Yoshinori

  Department of Food Science and Technology, Tokyo University of Fisheries

• MIZUO Haruo

  Department of Food Science and Technology, Tokyo University of Fisheries

• OGAWA Hiroo

  Department of Food Science and Technology, Tokyo University of Fisheries

• ISO Naomichi

  Department of Food Science and Technology, Tokyo University of Fisheries

収録刊行物

• Fisheries science : FS

  Fisheries science : FS 61 (4), 723-724, 1995

キーワード

• DSC
• cuttlefish
• squid
• meat

詳細情報

• CRID: 1573387449048268544
• NII論文ID: 10004863304
• NII書誌ID: AA10993718
• ISSN: 09199268
• 本文言語コード: en
• データソース種別:
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