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Terashima Daisuke


Comparison of the Food Chemical Properties of Fish Meat Roasted By Superheated Steam Heating and Propane-Gas Combustion Heating

水産大学校研究報告 Volume 55 Issue 1 Page 1-11
published_at 2006-11
55-1-1-11.pdf
[fulltext] 1.12 MB
Title
過熱水蒸気とプロパンガス燃焼による魚肉焼成品の食品化学的性質の比較
Comparison of the Food Chemical Properties of Fish Meat Roasted By Superheated Steam Heating and Propane-Gas Combustion Heating
Creators Hamada Moritsugu
Creators Terashima Daisuke
Creators Hirayama Seito
Creators Wada Ritsuko
Creators Ura Hiroyuki
Creators Nakamura Katsuhei
Source Identifiers
Creator Keywords
Processing fishery products Heating Fish meat Superheated stream
Languages jpn
Resource Type departmental bulletin paper
Publishers 水産大学校
Date Issued 2006-11
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361