カマボコの足とその品質管理－Ⅳ．：らい潰条件の検討


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23917

Title:	カマボコの足とその品質管理－Ⅳ．：らい潰条件の検討
Other Titles:	Quality Control of Gel-forming Ability in the Manufacturing of “Kamaboko”-Ⅳ：Changes in gel-forming ability during the grinding process
Authors:	橋本, 昭彦¹ Browse this author
Authors:	加藤, 登² Browse this author
Authors(alt):	HASHIMOTO, Akihiko¹
Authors(alt):	KATOH, Noboru²
Issue Date:	May-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:	2
Start Page:	157
End Page:	163
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23917
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2号

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