水産ねり製品における大豆タンパクの利用：第1報 各種カマボコに対する分離タンパクの適正添加量


Hokkaido University \| Library \| HUSCAP	Advanced Search		言語

	Home
	About HUSCAP
	Open Access Policy

	Browse by Author

Browse
	Communities & Collections

	Scholarly Journals
	Theses
	Doctoral Dissertations Listed by Graduate Schools
	Conference Procs.
	Events

	HUSCAP Senior (in Japanese)

	Societies

	Downloads (country)

For university staff
	How to post your papers to HUSCAP
	Publication of theses
	Helpline about theses publication

Open Archives Compliant

You can search our collection also at:
	Google
	Google Scholar
	CiNii
	IRDB
	OAIster
	NDLTD

水産ねり製品における大豆タンパクの利用：第1報各種カマボコに対する分離タンパクの適正添加量

Files in This Item:

29(2)_P141-147.pdf

312.48 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23639

Title:	水産ねり製品における大豆タンパクの利用：第1報各種カマボコに対する分離タンパクの適正添加量
Other Titles:	Utilization of Soy Proteins in Fish Gel Products：Ⅰ. Optimum concentration of protein isolate in boiled-, fried- and broiled-type products
Authors:	元広, 輝重¹ Browse this author
Authors:	沼倉, 忠弘² Browse this author
Authors(alt):	MOTOHIRO, Terushige¹
Authors(alt):	NUMAKURA, Tadahiro²
Issue Date:	Jun-1978
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:	29
Issue:	2
Start Page:	141
End Page:	147
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23639
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第29巻第2号

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University