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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