2024-03-29T07:35:34Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/237242019-04-25T01:09:18Zhdl_2115_21646hdl_2115_21524hdl_2115_141水産ねり製品における大豆タンパクの利用:第5報 分離タンパクと魚肉すり身混合物の乳化特性Utilization of Soy Proteins in Fish Gel Products:Ⅴ. Emulsifying properties of a mixture of minced fish meat and isolated soy proteins元広, 輝重MOTOHIRO, Terushige杉浦, 訓SUGIURA, Satoshiopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1980-08jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/237240018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY313252258https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23724/1/31%283%29_P252-258.pdfapplication/pdf336.62 KB1980-08