2024-03-28T12:59:11Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/228202019-04-25T03:07:07Zhdl_2115_21539hdl_2115_21524hdl_2115_141イカ完全利用に関する研究:第8報 煉製品原料としてのイカ・フィーレーの冷凍についてSTUDIES ON THE COMPLETE UTILIZATION OF SQUID:Ⅷ. STUDIES ON THE REFRIGERATION OF SQUID MEAT FOR USE AS THE MATERIAL OF STEAMED MEAT JELLIES (KAMABOKO)谷川, 英一Tanikawa, Eiichi紺野, 哲郞Konno, Tetsuro秋場, 進Akiba, Susumuopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1953-11jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/228200018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY43224233https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/22820/1/4%283%29_P224-233.pdfapplication/pdf611.23 KB1953-11