Characteristics of bolus on reconstituted chicken breast meat added oil and fats during the chewing process

التفاصيل البيبلوغرافية
العنوان:	Characteristics of bolus on reconstituted chicken breast meat added oil and fats during the chewing process / 油脂を添加した再構成鶏胸肉の咀嚼過程における食塊の特性
المؤلفون:	Akiko Ohsuga, Keiko Fujii, 大須賀彰子, 藤井恵子
المصدر:	Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :78
قاعدة البيانات:	J-STAGE

الوصف
DOI:	10.11402/ajscs.34.0_78