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北海道大学農場研究報告 = Research bulletin of the University Farm Hokkaido University >
第30号 >

ソーセージの品質特性に及ぼす亜硝酸塩および食塩の効果

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/13435

Title: ソーセージの品質特性に及ぼす亜硝酸塩および食塩の効果
Other Titles: Effects of sodium nitrite and common salt on quality of sausage
Authors: 日置, 昭二1 Browse this author
加藤, 秀雄2 Browse this author
板谷, 一3 Browse this author
島田, 謙一郎4 Browse this author
辰巳, 隆一5 Browse this author
西邑, 隆徳6 Browse this author
服部, 昭仁7 Browse this author
Authors(alt): HIOKI, Syouji1
KATOU, Hideo2
ITAYA, Hajime3
SHIMADA, Ken-ichirou4
TATSUMI, Ryuichi5
NISHIMURA, Takanori6
HATTORI, Akihito7
Issue Date: 25-Mar-1997
Publisher: 北海道大学農学部附属農場
Journal Title: 北海道大学農学部農場研究報告
Journal Title(alt): Research bulletin of the University Farm Hokkaido University
Volume: 30
Start Page: 55
End Page: 60
Type: bulletin (article)
URI: http://hdl.handle.net/2115/13435
Appears in Collections:北海道大学農場研究報告 = Research bulletin of the University Farm Hokkaido University > 第30号

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