Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat

被引用文献2件参考文献27件

TECHARATANAKRAI Bodin

Department of Food Science and Technology, Tokyo University of Marine Science and Technology
NISHIDA Moemi

Department of Food Science and Technology, Tokyo University of Marine Science and Technology
IGARASHI Yuki

Department of Food Science and Technology, Tokyo University of Marine Science and Technology
WATANABE Manabu

Department of Food Science and Technology, Tokyo University of Marine Science and Technology
OKAZAKI Emiko

Department of Food Science and Technology, Tokyo University of Marine Science and Technology
OSAKO Kazufumi

Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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