Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
72nd (2025)
Session ID : 3Hp04
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[3Hp01-08]
Change in physical properties of chicken meat by barley flour suspension
*Mayo TanouchiHaruse FukudaItsuki OtaShinichi TokishitaYoshiyuki Kumazawa
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Keywords: barley, protease
CONFERENCE PROCEEDINGS OPEN ACCESS

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[in Japanese]
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© 2025 Japanese Society for Food Science and Technology

この記事はクリエイティブ・コモンズ [表示 - 非営利 - 継承 4.0 国際]ライセンスの下に提供されています。
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.ja
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