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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
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
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