Studies on the processing condition and the effect of additives on the texture of minced fish product from squid (Ommastrephes bartrami)

• CHOW C. J.

収録刊行物

• Natl.Sci.Counc.Monthly

  Natl.Sci.Counc.Monthly 11 627-637, 1983

詳細情報

• CRID: 1572824499095009792
• NII論文ID: 10004868240
• データソース種別:
  • CiNii Articles