Effect of Seasoning and Temperature on Fish Muscle
山口女子大学研究報告 第2部 自然科学 Volume 9
Page 35-40
published_at 1984
Title
煮魚調理による魚肉の変化に及ぼす調味料と加熱温度の影響
Effect of Seasoning and Temperature on Fish Muscle
Creators
Fujita Keiko
Creators
Matsuoka Yoko
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口女子大学
Date Issued
1984
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0385-2946