ねり製品原料としての北海道多獲魚に対するラクトンの添加効果


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23324

Title:	ねり製品原料としての北海道多獲魚に対するラクトンの添加効果
Other Titles:	Effect of Lactone on the Quality of Minced Fish Muscle for Making “Kamaboko”
Authors:	秋場, 稔¹ Browse this author
	元広, 輝重² Browse this author
	木村, 昇³ Browse this author
	谷川, 英一⁴ Browse this author
Authors(alt):	Akiba, Minoru¹
	Motohiro, Terushige²
	Kimura, Noboru³
	Tanikawa, Eiichi⁴
Issue Date:	Nov-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:	3
Start Page:	255
End Page:	260
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23324
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3号

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