水産ねり製品における大豆タンパクの利用：第4報．油分添加による水産ねり製品ジェリー強度の変化


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Title:	水産ねり製品における大豆タンパクの利用：第4報．油分添加による水産ねり製品ジェリー強度の変化
Other Titles:	Utilization of Soy Proteins in Fish Gel Products：Ⅳ. Change in the jelly strength of fish gel products by the addition of oil
Authors:	元広, 輝重¹ Browse this author
	沼倉, 忠弘² Browse this author
	目代, はるみ³ Browse this author
Authors(alt):	MOTOHIRO, Terushige¹
	NUMAKURA, Tadahiro²
	MOKUDAI, Harumi³
Issue Date:	Jun-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:	2
Start Page:	210
End Page:	214
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23718
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2号

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