コンテンツメニュー

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 Kochi Masayuki
Creators Hamada Moritsugu
Creators Kunimoto Masahiko
Creators Hatate Hideo
Creators Kaneniawa Masaki
Creators Ishizaiki Shoichiro
Creators Fujimoto Masakatsu
Creators Nakamura Makoto
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