Effects of Temperature and Deformation Speed on the Breaking Properties of Japanese Common Squid Mantle-Reference-Cited by-同舟云学术

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Effects of Temperature and Deformation Speed on the Breaking Properties of Japanese Common Squid Mantle

Published:2005 Issue:12 Volume:52 Page:560-565
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Yamamoto Shingen,Shiraita Takao,Nakamura Yasuto,Yamabi Tatsudo,Kohyama Kaoru

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference22 articles.

1. 2) 木村修一, イカ加工品の咀嚼効果, 「イカの栄養.機能成分」, (成山堂書店, 東京), pp. 153-158 (2000).

2. On the Toughness of Boiled Squid Meat

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tensile Test of Cabbage Leaves for Quality Evaluation of Shredded Cabbage;Food Science and Technology Research;2008

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