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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第38巻 第1号 >

マサバ冷凍すり身の品質に及ぼす,原料魚の鮮度,晒し法,および貯蔵条件の影響

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23943

Title: マサバ冷凍すり身の品質に及ぼす,原料魚の鮮度,晒し法,および貯蔵条件の影響
Other Titles: Effect of Freshness, Manufacturing Process, and Storage period on the Quality of Frozen Mackerel Surimi
Authors: 橋本, 昭彦1 Browse this author
加藤, 登2 Browse this author
中川, 則和3 Browse this author
新井, 健一4 Browse this author
Authors(alt): HASHIMOTO, Akihiko1
KATOH, Noboru2
NAKAGAWA, Norikazu3
ARAI, Ken-ichi4
Issue Date: Feb-1987
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: 38
Issue: 1
Start Page: 65
End Page: 73
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23943
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第38巻 第1号

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