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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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23896

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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