2024-03-29T06:59:08Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/239352019-04-25T03:18:29Zhdl_2115_21671hdl_2115_21524hdl_2115_141加熱処理コイ筋肉ミオシンとトリオレインのエマルションの流動特性The Flow Characteristics of Emulsion:Heat-treated Carp Myosin with Triolein1000060195039川合, 祐史KAWAI, Yūji1000080001600羽田野, 六男HATANO, Mutsuoopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1986-11jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/239350018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY374326331https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23935/1/37%284%29_P326-331.pdfapplication/pdf731.56 KB1986-11