In:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, Japanese Society for Food Science and Technology, Vol. 44, No. 7 ( 1997), p. 501-507
Type of Medium:
Online Resource
ISSN:
1341-027X
,
1881-6681
Uniform Title:
かまぼこの物性への加工条件および原料魚種の影響
DOI:
10.3136/nskkk.44.501
Language:
Japanese
,
Japanese
Publisher:
Japanese Society for Food Science and Technology
Publication Date:
1997
detail.hit.zdb_id:
2397079-0
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