III-5. Improvement in taste of “Shirasu” by using ohmic heating
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- TAMOTSU SEIKO
- Kagoshima Prefecture Fisheries Technology and Development Center
Bibliographic Information
- Other Title
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- III-5. 通電加熱によるシラスの旨味向上
- III-5. Improvement in taste of ^|^ldquo;Shirasu^|^rdquo; by using ohmic heating
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Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 78 (4), 800-, 2012
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001206416706176
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- NII Article ID
- 10030499791
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
- CiNii Articles