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養殖ブリの種々の保存温度における死後硬直と 魚肉インピーダンスの関係
- Published in:
- Japanese Journal of Food Chemistry & Safety, 2019, v. 26, n. 1, p. 11
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- Publication type:
- Article
マサバにおける致死前の筋肉中グリコーゲン量と乳酸量が 致死後の肉質に及ぼす影響
- Published in:
- Japanese Journal of Food Chemistry & Safety, 2018, v. 25, n. 3, p. 139
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- Publication type:
- Article