"Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet"
written by Keiko Yoshioka, Ai Yamamoto, Yasuyuki Matsushima, Kenji Hachisuka, Yoshihide Ikeuchi,
published by Food and Nutrition Sciences, Vol.7 No.9, 2016
has been cited by the following article(s):
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