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Hokkaido University Collection of Scholarly and Academic Papers >
Showing results 1 to 4 of 4
| Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date | | bulletin (article) | MORITA, Jun-ichiro; NAGAHASHI, Takao; TANIZAKI, Atsushi; YASUI, Tsutomu | Measurement of Inorganic Pyrophosphate in Sausage Emulsions | - | Journal of the Faculty of Agriculture, Hokkaido University | 北海道大學農學部紀要 | Nov-1983 |
| bulletin (article) | MORITA, Jun-ichiro; KUME, Hitoshi; NAGAHASHI, Takao; YASUI, Tsutomu | Relationship between added Pyrophosphate Content and Sausage Quality | - | Journal of the Faculty of Agriculture, Hokkaido University | 北海道大學農學部紀要 | Nov-1983 |
| bulletin (article) | 三河, 勝彦; 伊藤, 雄康; 長橋, 隆雄; 安井, 勉 | ソーセージの貯蔵におけるソルビン酸と加熱の効果 | Effects of Sorbic Acid and Heat-treatment on the Keeping Quality of Sausage | 北海道大学農学部農場研究報告 | Research bulletin of the University Farm Hokkaido University | 20-Mar-1979 |
| bulletin (article) | 竹岡, 良孝; 長橋, 隆雄; 安井, 勉 | 加熱肉製品の色調に対する亜硝酸塩、リジン及びアルギニンの効果について | Contribution of Nitrite, Lysine and Arginine to the Color of Cooked Cured Meat Products. | 北海道大学農学部農場研究報告 | Research bulletin of the University Farm Hokkaido University | 25-Feb-1977 |
Showing results 1 to 4 of 4
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