水産ねり製品における大豆タンパクの利用：第6報 魚肉すり身と分離タンパク混合物の乳化特性におよぼす食塩の影響


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水産ねり製品における大豆タンパクの利用：第6報魚肉すり身と分離タンパク混合物の乳化特性におよぼす食塩の影響

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Title:	水産ねり製品における大豆タンパクの利用：第6報魚肉すり身と分離タンパク混合物の乳化特性におよぼす食塩の影響
Other Titles:	Utilization of Soy Proteins in Fish Gel Products：Ⅵ. Effect of sodium chloride on emulsifying properties of the mixture of minced meat of Alaska pollack and isolated soy proteins
Authors:	元広, 輝重¹ Browse this author
Authors:	杉浦, 訓² Browse this author
Authors(alt):	MOTOHIRO, Terushige¹
Authors(alt):	SUGIURA, Satoshi²
Issue Date:	Aug-1980
Publisher:	北海道大学水産学部
Journal Title:	北海道大學水産學部研究彙報
Journal Title(alt):	BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY
Volume:	31
Issue:	3
Start Page:	259
End Page:	264
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23725
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第31巻第3号

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