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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2号 >

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
加藤, 登2 Browse this author
Authors(alt): HASHIMOTO, Akihiko1
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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