2024-03-28T11:26:21Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/237842019-04-25T00:57:53Zhdl_2115_21652hdl_2115_21524hdl_2115_141水産ねり製品における大豆タンパクの利用:第7報 魚肉すり身と分離タンパク混合物-油分-水系の熱凝固乳化物の圧縮応力および内部均質性Utilization of Soy Proteins in Fish Gel Products:Ⅶ. Compressive stress and inner homogeneity of a heat coagulated gel consisting minced meat of Alaska pollack, isolated soy proteins, oil, and water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 UNIVERSITY1982-03jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/237840018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY3314250https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23784/1/33%281%29_P42-50.pdfapplication/pdf354.15 KB1982-03