2024-03-29T01:46:50Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/238962019-04-25T04:32:28Zhdl_2115_21667hdl_2115_21524hdl_2115_141カマボコの足とその品質管理-2:肉糊の品質変化に及ぼす保管条件の検討Quality Control of Gel-forming Ability in Manufacturing “Kamaboko”- 2:A quality of salted meat paste and its deterioration during preservation橋本, 昭彦西本, 真一郎加藤, 登660北海道大学水産学部Departmental Bulletin Paperapplication/pdfhttp://hdl.handle.net/2115/23896https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23896/1/36%284%29_P258-266.pdf0018-3458AN00230314北海道大學水産學部研究彙報3642582661985-12jpnpublisher