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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第37巻 第1号 >

カマボコの足とその品質管理-3:品質に及ぼす坐り加熱の温度,時間,および方法の影響

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Title: カマボコの足とその品質管理-3:品質に及ぼす坐り加熱の温度,時間,および方法の影響
Other Titles: Quality Control of Gel-forming Ability in the Manufacturing of the “Kamaboko”-3.:Effect of temperature and length of incubation period of salted fish paste on the gel strength of kamaboko, made from 3 different species of fish
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: Feb-1986
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: 37
Issue: 1
Start Page: 85
End Page: 94
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23909
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第37巻 第1号

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