Concepedia
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15
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Active since
1984
Harou MIZUO is an author specializing in food rheology, viscoelastic properties of foods, and rheological properties.
Publications per year
1984–1984
The change of the rheological properties of surimi (minced fish-meat) by heating.
Naomichi Iso, Harou MIZUO, Takahide Saito et al. · NIPPON SUISAN GAKKAISHI · 1984 · 15 citations · Full text
Agriculture, Food Science, Food Rheology +8
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