论文信息 - Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels. - 字舞流文

Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.

T. Tsuchiya | J. Matsumoto | Satoshi F. Noguchi | Yutaka Yoshida | T. Akahane | S. Chihara | Hiroshi Ookami