調味加工品サキイカの褐変に関する研究：Ⅰ．イカ胴肉の化学成分，アミノ酸および脂肪酸組成について


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23697

Title:	調味加工品サキイカの褐変に関する研究：Ⅰ．イカ胴肉の化学成分，アミノ酸および脂肪酸組成について
Other Titles:	Browning of Dried-Seasoned Squid Product：Ⅰ. On the chemical constituents for amino acids and fatty acids of squid mantles
Authors:	林, 賢治¹ Browse this author
Authors:	高木, 徹² Browse this author
Authors(alt):	HAYASHI, Kenji¹
Authors(alt):	TAKAGI, Toru²
Issue Date:	Nov-1979
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:	30
Issue:	4
Start Page:	288
End Page:	293
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23697
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第30巻第4号

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