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Effects of setting on the Quality of KAMABOKO made from Sardine

Journal of National Fisheries University Volume 28 Issue 1 Page 75-82
published_at 1979-11
28-1-75-82.pdf
[fulltext] 469 KB
Title
マイワシかまぼこの品質に及ぼす坐りの影響
Effects of setting on the Quality of KAMABOKO made from Sardine
Creators Hamada Moritsugu
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 1979-11
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361