2024-03-28T08:37:46Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/116352019-04-25T00:57:54Zhdl_2115_11404hdl_2115_5603hdl_2115_138ボイルドチキン罐詰の黒色変化に関する研究 : Ⅰ報 鷄肉の新鮮度と加熱による硫化水素発生についてStudies on black-discoloration of canned boiled chicken : Ⅰ. H₂S formation from chicken meat by storage period and heat橋本, 吉雄HASHIMOTO, Yoshio安井, 勉YASUI, Tsutomu星, 和美HOSHI, Kazumiopen access610北海道大学農学部1956-11-18jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/116350367-5726AN00230438北海道大學農學部邦文紀要24202206https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/11635/1/2%284%29_p202-206.pdfapplication/pdf287.94 KB1956-11-18