2024-03-29T08:21:56Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/237182019-04-25T04:21:11Zhdl_2115_21645hdl_2115_21524hdl_2115_141水産ねり製品における大豆タンパクの利用:第4報.油分添加による水産ねり製品ジェリー強度の変化Utilization of Soy Proteins in Fish Gel Products:Ⅳ. Change in the jelly strength of fish gel products by the addition of oil元広, 輝重MOTOHIRO, Terushige沼倉, 忠弘NUMAKURA, Tadahiro目代, はるみMOKUDAI, Harumiopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1980-06jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/237180018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY312210214https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23718/1/31%282%29_P210-214.pdfapplication/pdf257.25 KB1980-06