Foreword (Meat Tenderization of Fish Association with Collagen Breakdown)

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  • Toyohara,Haruhiko
    Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
  • Sato,Kenji
    Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
  • Hate,Keiko
    Faculty of Nutrition and Food Science, Ochanomizu University
  • Yamashita,Michiaki
    Food Processing and Preservation Division, National Research Institute of Fisheries Science

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  • はじめに(魚肉軟化とコラーゲン分解)

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