雑誌日本水産学会誌
Volume number74巻2号(通号703) 2008年3月
Articleスケトウダラ冷凍すり...

スケトウダラ冷凍すり身構成成分が加熱ゲルの物性に及ぼす影響

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スケトウダラ冷凍すり身構成成分が加熱ゲルの物性に及ぼす影響

Call No. (NDL)
Z18-345
Bibliographic ID of National Diet Library
9433153
Material type
記事
Author
北上 誠一ほか
Publisher
東京 : 日本水産学会
Publication date
2008-03
Material Format
Paper
Journal name
日本水産学会誌 / 日本水産学会 編 74(2) (通号 703) 2008.3
Publication Page
p.199～206
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Material Type
記事
Title
スケトウダラ冷凍すり身構成成分が加熱ゲルの物性に及ぼす影響
Author/Editor
北上 誠一
村上 由里子
小関 聡美 他
Author Heading
北上 誠一
村上 由里子
小関 聡美
Alternative Title
Contribution of walleye pollack frozen surimi components to physical properties of heat-induced gel formed from it
Periodical title
日本水産学会誌 / 日本水産学会 編
No. or year of volume/issue
74(2) (通号 703) 2008.3
Volume
74
Issue
2
Sequential issue number
703