Effect of curing with NaCl solution on drying characteristics of fish meat and its textural changes during drying
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収録刊行物
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- Fisheries Sci.
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Fisheries Sci. 64 969-972, 1998
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詳細情報 詳細情報について
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- CRID
- 1574231874402858112
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- NII論文ID
- 10008269473
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- NII書誌ID
- AA10993718
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- データソース種別
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- CiNii Articles