著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Mochizuki Yoshinori and Mizuno Haruo and Ogawa Hiroo and Ishimura Kazuo and Tsuchiya Hideki and Iso Naomichi,Changes of Rheological Properties of Cuttlefish and Squid Meat by Heat Treatment,Ｆｉｓｈｅｒｉｅｓ ｓｃｉｅｎｃｅ,09199268,公益社団法人 日本水産学会,1995,61,4,680-683,https://cir.nii.ac.jp/crid/1390282679406577536,https://doi.org/10.2331/fishsci.61.680