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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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23883

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
Authors:	加藤, 登² Browse this author
Authors(alt):	HASHIMOTO, Akihiko¹
Authors(alt):	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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