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Hokkaido University Collection of Scholarly and Academic Papers >
Showing results 1 to 5 of 5
| Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date | | bulletin (article) | 橋本, 昭彦; 加藤, 登; 中川, 則和; 新井, 健一 | マサバ冷凍すり身の品質に及ぼす，原料魚の鮮度，晒し法，および貯蔵条件の影響 | Effect of Freshness, Manufacturing Process, and Storage period on the Quality of Frozen Mackerel Surimi | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1987 |
| bulletin (article) | 橋本, 昭彦; 加藤, 登 | カマボコの足とその品質管理－Ⅳ．：らい潰条件の検討 | Quality Control of Gel-forming Ability in the Manufacturing of “Kamaboko”-Ⅳ：Changes in gel-forming ability during the grinding process | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1986 |
| bulletin (article) | 橋本, 昭彦; 西本, 真一郎; 加藤, 登 | カマボコの足とその品質管理－3：品質に及ぼす坐り加熱の温度，時間，および方法の影響 | Quality Control of Gel-forming Ability in the Manufacturing of the “Kamaboko”-3.：Effect of temperature and length of incubation period of salted fish paste on the gel strength of kamaboko, made from 3 different species of fish | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1986 |
| bulletin (article) | 橋本, 昭彦; 西本, 真一郎; 加藤, 登 | 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 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Dec-1985 |
| bulletin (article) | 橋本, 昭彦; 加藤, 登 | カマボコの足とその品質管理－1：冷凍すり身の品質と解凍温度の影響 | Quality Control of Gel-forming Ability in Manufacturing “Kamaboko”－1：A quality of frozen “surimi” and its deterioration after defreezing | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1985 |
Showing results 1 to 5 of 5
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