Effect of ionic strength on dynamic viscoelastic behavior of myosin during thermal gelation
収録刊行物
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- J. Food Sci.
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J. Food Sci. 55 51-54 & 70, 1990
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詳細情報
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- CRID
- 1570854176684556672
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- NII論文ID
- 80005039185
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- データソース種別
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- CiNii Articles