水晒し中に酸化した魚肉のゲル形成能 Gel forming ability of fish meat oxidized during washing

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Author(s)

Journal

  • Fisheries Science

    Fisheries Science 68(3), 662-671, 2002-06-01

    日本水産科学学会

References:  30

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008558355
  • NII NACSIS-CAT ID (NCID)
    AA10993718
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    09199268
  • NDL Article ID
    6195018
  • NDL Source Classification
    ZR26(科学技術--農林水産--水産)
  • NDL Call No.
    Z54-H592
  • Data Source
    CJP  CJPref  NDL  IR 
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