يعرض 1 - 3 نتائج من 3 نتيجة بحث عن 'Shindo, Jo', وقت الاستعلام: 0.01s تنقيح النتائج
  1. 1

    Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat. حسب Ichikawa, Hisashil

    مقال

    Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat.
  2. 2

    Conversions of muscle color value to Mb extract color value in tuna. حسب Shindo, Jo

    مقال

    Conversions of muscle color value to Mb extract color value in tuna.
  3. 3

    Conversions of muscle color value to Mb extract color value in tuna. حسب Shindo, Jo

    مقال

    Conversions of muscle color value to Mb extract color value in tuna.

أدوات البحث: