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Effects of Added Sodium Bicarbonate on the Folding Property of Non-Rinsed Spearfish Meat Kamaboko

水産大学校研究報告 Volume 52 Issue 4 Page 149-152
published_at 2004-03
52-4-149-152.pdf
[fulltext] 418 KB
Title
重曹添加無晒しカジキ肉を用いたかまぼこの折り曲げ特性
Effects of Added Sodium Bicarbonate on the Folding Property of Non-Rinsed Spearfish Meat Kamaboko
Creators Harada Moritsugu
Creators Yanagihara Satoko
Creators Murakawa Nobuhiro
Creators Katayama Shizuka
Creators Tsuru Takashi
Creators Suetsuna Kunio
Creators Kai Norihisa
Creators Tanoue Yasuhiro
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers 水産大学校
Date Issued 2004-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361