水産ねり製品における大豆タンパクの利用：第5報 分離タンパクと魚肉すり身混合物の乳化特性


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5報分離タンパクと魚肉すり身混合物の乳化特性

Files in This Item:

31(3)_P252-258.pdf

336.62 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23724

Title:	水産ねり製品における大豆タンパクの利用：第5報分離タンパクと魚肉すり身混合物の乳化特性
Other Titles:	Utilization of Soy Proteins in Fish Gel Products：Ⅴ. Emulsifying properties of a mixture of minced fish meat and isolated soy proteins
Authors:	元広, 輝重¹ Browse this author
Authors:	杉浦, 訓² Browse this author
Authors(alt):	MOTOHIRO, Terushige¹
Authors(alt):	SUGIURA, Satoshi²
Issue Date:	Aug-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:	3
Start Page:	252
End Page:	258
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23724
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3号

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University