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Hokkaido University Collection of Scholarly and Academic Papers >
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| Type | Author(s) | Title | Other Titles | Citation | Citation(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－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 |
Showing results 1 to 2 of 2
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