Výsledky vyhledávání - "Kazuo Hiraishi"

Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus

Autor: Emiko Okazaki, Toshiyuki Okano, Manabu Watanabe, Kazuo Hiraishi, Ryusuke Tanaka, Kimihiko Maekawa, Naho Nakazawa, Hideto Fukushima

Publikováno v: Journal of Aquatic Food Product Technology. 31:47-59

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8962a5d32a1fe8a51f39aa30772b160
https://doi.org/10.1080/10498850.2021.2009950

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