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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4号 >

カマボコの足とその品質管理-2:肉糊の品質変化に及ぼす保管条件の検討

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Title: カマボコの足とその品質管理-2:肉糊の品質変化に及ぼす保管条件の検討
Other Titles: Quality Control of Gel-forming Ability in Manufacturing “Kamaboko”- 2:A quality of salted meat paste and its deterioration during preservation
Authors: 橋本, 昭彦1 Browse this author
西本, 真一郎2 Browse this author
加藤, 登3 Browse this author
Authors(alt): HASHIMOTO, Akihiko1
NISHIMOTO, Shin-ichiro2
KATOH, Noboru3
Issue Date: Dec-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: 4
Start Page: 258
End Page: 266
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23896
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4号

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