文献
J-GLOBAL ID:202202254987515546
整理番号:22A0491262
タイセイヨウサケの保水特性【JST・京大機械翻訳】
Water holding properties of Atlantic salmon
著者 (5件):
Chan Sherry Stephanie
(Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway)
,
Roth Bjorn
(Department of Processing Technology, Nofima AS, Stavanger, Norway)
,
Jessen Flemming
(National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark)
,
Jakobsen Anita Nordeng
(Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway)
,
Lerfall Jorgen
(Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway)
資料名:
Comprehensive Reviews in Food Science and Food Safety
(Comprehensive Reviews in Food Science and Food Safety)
巻:
21
号:
1
ページ:
477-498
発行年:
2022年
JST資料番号:
W2541A
ISSN:
1541-4337
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)