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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第36巻 第3号 >

カマボコの足とその品質管理-1:冷凍すり身の品質と解凍温度の影響

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Title: カマボコの足とその品質管理-1:冷凍すり身の品質と解凍温度の影響
Other Titles: Quality Control of Gel-forming Ability in Manufacturing “Kamaboko”-1:A quality of frozen “surimi” and its deterioration after defreezing
Authors: 橋本, 昭彦1 Browse this author
加藤, 登2 Browse this author
Authors(alt): HASHIMOTO, Akihiko1
KATOH, Noboru2
Issue Date: Aug-1985
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: 36
Issue: 3
Start Page: 139
End Page: 146
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23883
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第36巻 第3号

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