Opening book details…
About this Agricultural and Biological Sciences article
Texture, Sensory and Swallowing Characteristics of High-pressure-heat-treated Pork Meat Gel as a Dysphagia Diet by Tokifuji, Ai; Matsushima, Yasuyuki; Hachisuka, Kenji; Yoshioka, Keiko is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Tokifuji, Ai; Matsushima, Yasuyuki; Hachisuka, Kenji; Yoshioka, Keiko
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2013
- Field
- Agricultural and Biological Sciences (Life Sciences)
More by Tokifuji, Ai; Matsushima, Yasuyuki; Hachisuka, Kenji; Yoshioka, Keiko
Browse all works by Tokifuji, Ai; Matsushima, Yasuyuki; Hachisuka, Kenji; Yoshioka, Keiko