Textural Properties and Microstructure of Commercial Fish Jelly Products (Kamaboko) by a Natural Scanning Electron Microscopy.
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چکیده
منابع مشابه
Fat uptake evaluation in fried fish fillet by using Scanning Electron Microscopy (SEM)
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متن کاملFat uptake evaluation in fried fish fillet by using Scanning Electron Microscopy (SEM)
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2002
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.49.447