書誌事項
- タイトル別名
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- Biorheological Aspect of Marine Food Products
- ギョニク ショクヒン カコウ ト バイオレオロジー
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説明
Biorheological techniques are can be applied to elucidate the gelation mechanism of fish paste. Dynamic viscoelastic properties of fish myosin solution during heating-and cooling-process were successfully to explain the fundamental sol to gel transition manner of fish-paste products. Another biorheological application also will solve many key-factors on muscle-based food processing.
収録刊行物
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- Journal of Japanese Society of Biorheology
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Journal of Japanese Society of Biorheology 19 (2), 1-9, 2005
JAPANESE SOCIETY OF BIORHEOLOGY
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詳細情報 詳細情報について
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- CRID
- 1390001205422543360
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- NII論文ID
- 130001932283
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- NII書誌ID
- AN10042423
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- NDL書誌ID
- 7446105
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- ISSN
- 09134778
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可