Opening book details…
About this Agricultural and Biological Sciences article
Effect of Ascorbic Acid on the Gel Formation of Fish Meat by YOSHINAKA, Reiji; SHIRAISHI, Masato; IKEDA, Shizunori 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
- YOSHINAKA, Reiji; SHIRAISHI, Masato; IKEDA, Shizunori
- Publisher
- Japanese Society of Fisheries Science; The Japanese Society of Fisheries Science; Japanese Society of Scientific Fisheries (ISSN 0021-5392)
- Published
- 1972
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
More by YOSHINAKA, Reiji; SHIRAISHI, Masato; IKEDA, Shizunori
Browse all works by YOSHINAKA, Reiji; SHIRAISHI, Masato; IKEDA, Shizunori