The three major functional properties of surimi seafood are color, flavor, and texture.
Controlling color and flavor is relatively easy; however, the addition of ingredients influences …

Ingredient technology and formulation development | CiNii Research CiNii 国立情報学研究所
学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 論文・データをさがす 大学 …