水産ねり製品における大豆タンパクの利用：第7報 魚肉すり身と分離タンパク混合物－油分－水系の熱凝固乳化物の圧縮応力および内部均質性


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水産ねり製品における大豆タンパクの利用：第7報魚肉すり身と分離タンパク混合物－油分－水系の熱凝固乳化物の圧縮応力および内部均質性

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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7報魚肉すり身と分離タンパク混合物－油分－水系の熱凝固乳化物の圧縮応力および内部均質性
Other Titles:	Utilization of Soy Proteins in Fish Gel Products：Ⅶ. Compressive stress and inner homogeneity of a heat coagulated gel consisting minced meat of Alaska pollack, isolated soy proteins, oil, and water
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:	Mar-1982
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:	33
Issue:	1
Start Page:	42
End Page:	50
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23784
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第33巻第1号

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