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Inamasu Yuji


Studies on Quality Improvement of Salted Fish (IV) : Inhibitory Effect of Chemical Preservatives on Volatile Acid Production in Seasoned Dried Fish

Journal of National Fisheries University Volume 15 Issue 1 Page 17-26
published_at 1966-10
15-1-17-26.pdf
[fulltext] 555 KB
Title
塩蔵魚の品質に関する研究 (IV) : 防腐剤による調味乾燥魚肉の揮発性酸生成抑制効果
Studies on Quality Improvement of Salted Fish (IV) : Inhibitory Effect of Chemical Preservatives on Volatile Acid Production in Seasoned Dried Fish
Creators Inamasu Yuji
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 1966-10
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361