貝肉の鮮度低下および腐敗に伴う不揮發性アミン類の消長


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23421

Title:	貝肉の鮮度低下および腐敗に伴う不揮發性アミン類の消長
Other Titles:	On the Formation of Unvolatile Amines during Loss of Freshness and Putrefaction in Various Species of Shellfish Muscle.
Authors:	高木, 光造¹ Browse this author
	飯田, 優² Browse this author
	村山, 花子³ Browse this author
	相馬, すが⁴ Browse this author
Authors(alt):	TAKAGI, Mitsuzō¹
	IIDA, Atsushi²
	MURAYAMA, Hanako³
	SŌMA, Suga⁴
Issue Date:	Aug-1970
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:	21
Issue:	2
Start Page:	133
End Page:	143
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23421
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第21巻第2号

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