Comparison of the Food Chemical Properties of Fish Meat Roasted By Superheated Steam Heating and Propane-Gas Combustion Heating
Journal of National Fisheries University Volume 55 Issue 1
Page 1-11
published_at 2006-11
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
Ura Hiroyuki
Creators
Nakamura Katsuhei
Source Identifiers
[PISSN] 0370-9361
Creator Keywords
Processing fishery products
Heating
Fish meat
Superheated stream
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
National Fisheries University
Date Issued
2006-11
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361