The rheological properties of salted jellyfish during...

NIPPON SUISAN GAKKAISHI 1991 Vol. 57; Iss. 3

The rheological properties of salted jellyfish during cooking and dipping in water.

Kimura, Hiromi, Saito, Takahide, Mizuno, Haruo, Ogawa, Hiroo, Mochizuki, Yoshinori, Suyama, Yoshio, Iso, Naomichi
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Volume:
57
Year:
1991
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.57.463
File:
PDF, 265 KB
english, 1991
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