Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring
Journal of National Fisheries University Volume 41 Issue 4
Page 217-228
published_at 1993-03
[fulltext]
3.7 MB
Title
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
Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring
Creators
Fujimoto Masakatsu
Source Identifiers
[PISSN] 0370-9361
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
National Fisheries University
Date Issued
1993-03
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361