HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第19巻 第2号 >

CURD IN CANNED SALMON:Ⅰ. Formation of Curd by Heating Flesh from Frozen Salmon

Files in This Item:
19(2)_P156-160.pdf239.22 kBPDFView/Open
Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23358

Title: CURD IN CANNED SALMON:Ⅰ. Formation of Curd by Heating Flesh from Frozen Salmon
Other Titles: サケ・マス缶詰のカードに関する研究:Ⅰ.冷凍サケ肉を加熱したときのカードの生成
Authors: Akiba, Minoru1 Browse this author
Yamaguchi, Kanemichi2 Browse this author
Suzuki, Michiaki3 Browse this author
Authors(alt): 秋場, 稔1
山口, 尹通2
鈴木, 道章3
Issue Date: Aug-1968
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: 19
Issue: 2
Start Page: 156
End Page: 160
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23358
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第19巻 第2号

Export metadata:

OAI-PMH ( junii2 , jpcoar )

MathJax is now OFF:


 

 - Hokkaido University