Texture curves and characteristic values of emulsified...

NIPPON SHOKUHIN KOGYO GAKKAISHI 1988 Vol. 35; Iss. 7

Texture curves and characteristic values of emulsified product of sardine with chicken-egg.

NONAKA, Michiko, POTEY L, Jose Luis, TSAI, Jenn-Shou, MURAKAMI, Hiroki, OMURA, Hirohisa
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
35
Year:
1988
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.35.7_507
File:
PDF, 310 KB
1988
Conversion to is in progress
Conversion to is failed