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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 >

サクラマスの肉質と成分に及ぼす酢じめ品製造工程の影響

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Title: サクラマスの肉質と成分に及ぼす酢じめ品製造工程の影響
Other Titles: Effect of Salting and Subsequent Pickling on the Quality of Masu Salmon Fillets
Authors: 高間, 浩蔵1 Browse this author
杉浦, 訓2 Browse this author
伊勢谷, 善助3 Browse this author
若山, 悦子4 Browse this author
古井, 恒弘5 Browse this author
Authors(alt): TAKAMA, Kōzō1
SUGIURA, Satoshi2
ISEYA, Zensuke3
WAKAYAMA, Etsuko4
FURUI, Tsunehiro5
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: 147
End Page: 156
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23884
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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