Hamada Moritsugu

Comparison of the Food Chemical Properties of Fish Meat Roasted By Superheated Steam Heating and Propane-Gas Combustion Heating

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 Hamada Moritsugu

Creators Terashima Daisuke

Creators Hirayama Seito

Creators Wada Ritsuko

Creators Ura Hiroyuki

Creators Nakamura Katsuhei

Source Identifiers

Creator Keywords

Processing fishery products Heating Fish meat Superheated stream

Languages jpn

Resource Type departmental bulletin paper

Publishers 水産大学校

Date Issued 2006-11

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361