ボイルドチキン罐詰の黒色変化に関する研究 : Ⅰ報　鷄肉の新鮮度と加熱による硫化水素発生について


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Title:	ボイルドチキン罐詰の黒色変化に関する研究 : Ⅰ報　鷄肉の新鮮度と加熱による硫化水素発生について
Other Titles:	Studies on black-discoloration of canned boiled chicken : Ⅰ. H₂S formation from chicken meat by storage period and heat
Authors:	橋本, 吉雄¹ Browse this author
	安井, 勉² Browse this author
	星, 和美³ Browse this author
Authors(alt):	HASHIMOTO, Yoshio¹
	YASUI, Tsutomu²
	HOSHI, Kazumi³
Issue Date:	18-Nov-1956
Publisher:	北海道大学農学部
Journal Title:	北海道大學農學部邦文紀要
Volume:	2
Issue:	4
Start Page:	202
End Page:	206
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/11635
Appears in Collections:	北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University > Vol. 2 No. 4

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