魚類燻製品製造に関する研究：第5報 製造過程中における結合水量の変化


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魚類燻製品製造に関する研究：第5報製造過程中における結合水量の変化

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23294

Title:	魚類燻製品製造に関する研究：第5報製造過程中における結合水量の変化
Other Titles:	Studies on Smoked Fish Products：Ⅴ. Change in the amount of bound water in fish muscle during smoking
Authors:	秋場, 稔¹ Browse this author
	元広, 輝重² Browse this author
	工藤, 駿一³ Browse this author
Authors(alt):	Akiba, Minoru¹
	Motohiro, Terushige²
	Kudo, Shunichi³
Issue Date:	Mar-1967
Publisher:	北海道大学水産学部
Journal Title:	北海道大學水産學部研究彙報
Journal Title(alt):	BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY
Volume:	17
Issue:	4
Start Page:	234
End Page:	240
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23294
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第17巻第4号

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