魚肉練り製品の食感に...

魚肉練り製品の食感に及ぼす塩分濃度,塩の粒径,塩類および市販塩の種類の影響

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魚肉練り製品の食感に及ぼす塩分濃度,塩の粒径,塩類および市販塩の種類の影響

Call No. (NDL)
Z15-47
Bibliographic ID of National Diet Library
024016971
Material type
記事
Author
眞壁 優美
Publisher
小田原 : 日本海水学会
Publication date
2012-10
Material Format
Paper
Journal name
日本海水学会誌 = Bulletin of the Society of Sea Water Science, Japan 66(5)=381:2012.10
Publication Page
p.288-294
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Paper

Material Type
記事
Author/Editor
眞壁 優美
Author Heading
Alternative Title
Influence of Salt Concentration, Salt Particle Size, Types of Inorganic Salts, and Types of Edible Salts on the Texture of Kamaboko Gel
Periodical title
日本海水学会誌 = Bulletin of the Society of Sea Water Science, Japan
No. or year of volume/issue
66(5)=381:2012.10
Volume
66
Issue
5
Sequential issue number
381