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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第44巻 第4号 >

Effect of Heat-Treatment on the Solubility and Viscosity of Salt-Extracted Protein from Mature Chum Salmon Oncorhynchus keta

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/24130

Title: Effect of Heat-Treatment on the Solubility and Viscosity of Salt-Extracted Protein from Mature Chum Salmon Oncorhynchus keta
Other Titles: 産卵回帰シロサケの塩抽出タンパク質の溶解性と粘性に及ぼす加熱処理の影響
Authors: KAWAI, Yuji1 Browse this author →KAKEN DB
NAKASATO, Takahito2 Browse this author
HATANO, Mutsuo3 Browse this author →KAKEN DB
Authors(alt): 川合, 祐史1
中里, 孝史2
羽田野, 六男3
Issue Date: Nov-1993
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: 44
Issue: 4
Start Page: 247
End Page: 253
Type: bulletin (article)
URI: http://hdl.handle.net/2115/24130
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第44巻 第4号

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