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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
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 UNIVERSITYMay-1986
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 UNIVERSITYAug-1985
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 UNIVERSITYDec-1985
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 UNIVERSITYFeb-1986
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 UNIVERSITYFeb-1987
Showing results 1 to 5 of 5

 

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