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Showing results 1 to 7 of 7
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
theses (doctoral)橋本, 昭彦魚類筋肉タンパク質の温度およびpH依存性に見られる特性に関する研究Study on the Characteristics of Temperature and pH Dependence of Fish Muscle Protein--25-Mar-1987
bulletin (article)中村, 哲也; 橋本, 昭彦; 増田, 紀義; 新井, 健一練習船おしょろ丸が各海域で漁獲した魚肉の保管に伴う鮮度低下と品質変化Changes in Freshness and Quality of Fish Muscle during Preservation after Catching on Different Waters by Oshoro-Maru北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1987
Showing results 1 to 7 of 7

 

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