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Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
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
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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