Physical properties of Alaska pollock surimi gel as affected by emulsified level and heating rates
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | Van-Thi Nguyen | - | Food Science and Technology Faculty, Nha Trang University |
| 2 | Emiko Okazaki | - | Food Processing Laboratory, Tokyo University of Marine Science and Technology |