Studies on quality preservation of fish jelly products, 3: Water activity lowering effect of staple food humectants and effect upon quality of the Kamaboko.
1977
Usuki M. | Fukumi T. | Kato K.
书目信息
Journal of Hokkaido Fisheries Experimental Station
页码
v.1-12
语言
日本人
类型
Journal Article
来源
Journal-of-Hokkaido-Fisheries-Experimental-Station (Japan). (Aug 1977). (no.973) p. 1-12.
团体作者
Hokkaido. Central Fisheries Experiment Station, Yoichi (Japan)
2012-11-15
AGRIS AP
