臨床試験で用いた凍結含浸法による形状保持軟化調理食品の力学特性
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- Material Type
- 記事
- Author/Editor
- 中津 沙弥香若﨑 由香渡邊 弥生梶原 良柴田 賢哉藤島 一郎重松 孝金沢 英哲西村 立長尾 菜緒大塚 純子神山 かおる坂本 宏司
- Alternative Title
- Mechanical Properties of Softened Foodstuffs Prepared with Freeze-Thaw Impregnation of Macerating Enzymes Used in a Clinical Evaluation
- Periodical title
- 日本摂食嚥下リハビリテーション学会雑誌 = The Japanese journal of dysphagia rehabilitation : official publication of the Japanese Society of Dysphagia Rehabilitation
- No. or year of volume/issue
- 22(2)=55:2018.8
- Volume
- 22
- Issue
- 2
- Sequential issue number
- 55