Relationship between the water molecules in fish-meat gel and the gel structure
Search this article
Journal
-
- Fisheries science / Japanese Society of Fisheries Science
-
Fisheries science / Japanese Society of Fisheries Science 78 (5), 1137-1146, 2012-09
[Tokyo] : [Springer Japan]
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1520573330620123904
-
- NII Article ID
- 10030872293
-
- NII Book ID
- AA10993718
-
- ISSN
- 09199268
-
- NDL BIB ID
- 023946676
-
- Text Lang
- en
-
- NDL Source Classification
-
- ZR26(科学技術--農林水産--水産)
-
- Data Source
-
- NDL
- CiNii Articles
