Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第44巻 第4号 >
Effect of Heat-Treatment on the Solubility and Viscosity of Salt-Extracted Protein from Mature Chum Salmon Oncorhynchus keta
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