%0 Journal Article
%T Comparison on Qualities of Chum Salmon (Oncorhynchus keta) Dorsal Muscles Cooked Using Superheated Steam and Other Heating Methods
%A Nobutaka Suzuki
%A Norihisa Kai
%A Takeshi Nagai
%A Yasuhiro Tanoue
%J Asian Food Science Journal
%D 2018
%U http://www.sciencedomain.org/abstract/24896