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Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins
http://hdl.handle.net/10659/00005609
http://hdl.handle.net/10659/0000560977a830f9-35a9-4b30-bd7e-7b6a1df71942
Item type | 図書 / Book(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2018-04-12 | |||||
タイトル | ||||||
タイトル | Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_2f33 | |||||
資源タイプ | book | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
Funatsu, Y.
× Funatsu, Y.× Iwasaki, T. |
|||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Rheology of biological soft matter : fundamentals and applications (Isamu Kaneda editor) | |||||
書誌情報 |
0 p. 199-232, 発行日 2017 |
|||||
ISSN | ||||||
関連タイプ | isPartOf | |||||
識別子タイプ | ISSN | |||||
関連識別子 | 978-4-431-56078-4 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | http://dx.doi.org/10.1007/978-4-431-56080-7 | |||||
出版者 | ||||||
出版者 | Springer Japan | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |