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Inamasu Yuji


Studies on Quality Improvement of Salted Fish (III) : Inhibitory Effect of Some Preservative Substances upon the Formation of Histamine in Raw Fish (Part 1)

Journal of National Fisheries University Volume 14 Issue 3 Page 185-192
published_at 1966-03
14-3-185-192.pdf
[fulltext] 450 KB
Title
塩蔵魚の品質に関する研究 (III) : 防腐性薬剤による魚肉中のヒスタミン生成抑制効果 (その1)
Studies on Quality Improvement of Salted Fish (III) : Inhibitory Effect of Some Preservative Substances upon the Formation of Histamine in Raw Fish (Part 1)
Creators Inamasu Yuji
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 1966-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361