水産ねり製品における大豆タンパクの利用：第3報 分離タンパクを配合した魚肉加熱凝固ゲルのジェリー強度に及ぼす食塩添加法の影響


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3報分離タンパクを配合した魚肉加熱凝固ゲルのジェリー強度に及ぼす食塩添加法の影響

Files in This Item:

31(1)_P115-119.pdf

447.27 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23708

Title:	水産ねり製品における大豆タンパクの利用：第3報分離タンパクを配合した魚肉加熱凝固ゲルのジェリー強度に及ぼす食塩添加法の影響
Other Titles:	Utilization of Soy Proteins in Fish Gel Products：Ⅲ. Effect of different salting processes on the texture of boiled-type fish gel 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:	Mar-1980
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:	31
Issue:	1
Start Page:	115
End Page:	119
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23708
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第31巻第1号

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University