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)
Lujia Luo and Yuri Tashiro and Hiroo Ogawa,Relationship between the water molecules in fish-meat gel and the gel structure,Fisheries science,09199268,[Tokyo] : [Springer Japan],2012-09,78,5,1137-1146,https://cir.nii.ac.jp/crid/1520573330620123904,