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食品蛋白質の
凍結変性
の基礎的研究
食品蛋白質の凍結変性の基礎的研究
Paper
図書
土井, 悦四郎, 京都大学
1986-1987
<Y151-S61560144>
National Diet Library
Subject Heading
蛋白質
凍結変性
冷凍保存 卵白アルブミン 兎ミオシン 非イオン性界面活性剤
魚介類の価値を高める品質維持・高品質化の技術研究 【水産物】
魚介類の価値を高める品質維持・高品質化の技術研究 【水産物】
Digital
文書・図像類
木村, 郁夫
鹿児島大学
Other Libraries in Japan
Subject Heading
鮮度維持
凍結変性
魚肉タンパク質 練り製品 水産加工 トランスグルタミナーゼ
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