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https://ypir.lib.yamaguchi-u.ac.jp/fu/586
Journal of National Fisheries University Volume 41 Issue 4
published_at 1993-03
Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring
ウルメイワシ丸干し塩干品の製造工程中における魚肉成分の変化ならびに製品の品質
Kochi Masayuki
Hamada Moritsugu
Kunimoto Masahiko
Hatate Hideo
Kaneniawa Masaki
Ishizaiki Shoichiro
Fujimoto Masakatsu
Nakamura Makoto
fulltext
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41-4-217-228.pdf
About This Article
All Journal Index
Other Article
Studies on Marine Fouling of the Bottom Plates and Propeller Surface (I) : A Case on Investigation of Attached Marine Organisms and a Measure for Prevention of Marine Fouling
PP. 167 - 178
Accuracy of Positioning by GPS- II Recent Positioning Results and Effect of Selective Availability
PP. 179 - 191
Content and Pyrolytic Characteristics of Precipitated Wax in Marine Diesel Fuel
PP. 193 - 200
Method for Analysing the Composition of Marine Diesel Fuel
PP. 201 - 209
Chemotactic activities in the Combinations of Attractant and Weak Repellent for Oriental Weatherfish
PP. 211 - 215
Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring
PP. 217 - 228
Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying
PP. 229 - 235
Marine Algal Flora in the Eastern Waters along the Seto Inland Sea of Yamaguchi Prefecture
PP. 237 - 249
Phytoplankton Communities and their Relation to the Water Types in the Vicinity of the Kuroshio Front in the East China Sea
PP. 251 - 256