The Chenge of the Rheological Properties of Surimi (Minced Fish-Meat) by Heating von ISO, Naomichi, MIZUO, Harou, SAITO, Takahide, OHZEKI, Fumiaki, KURIHARA, Nobuo

Volltext

The change of the rheological properties of surimi (minced fish-meat) by heating von Iso, N, Mizuno, H, Saito, T, Ohzeki, F, Kurihara, N. (Tokyo Univ. of Fisheries (Japan))

Volltext

すり身の加熱によるレオロジー特性の変化 von 磯, 直道, 水野, 治夫, 斎藤, 隆英, 大関, 文照, 栗原, 信夫

Volltext