水産調味品製造における調味料および添加剤の浸透：第1報 マグロ肉に対する蔗糖および食塩の浸透


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水産調味品製造における調味料および添加剤の浸透：第1報マグロ肉に対する蔗糖および食塩の浸透

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Title:	水産調味品製造における調味料および添加剤の浸透：第1報マグロ肉に対する蔗糖および食塩の浸透
Other Titles:	Permeation of Seasoning Materials and Additives in Manufacturing Seasoned Foods：Ⅰ. Permeation of sucrose and sodium chloride into blocks of raw tuna muscle
Authors:	秋場, 稔¹ Browse this author
	元広, 輝重² Browse this author
	木村, 昇³ Browse this author
Authors(alt):	Akiba, Minoru¹
	Motohiro, Terushige²
	Kimura, Noboru³
Issue Date:	Aug-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:	18
Issue:	2
Start Page:	127
End Page:	135
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23312
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第18巻第2号

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