コンテンツメニュー

Hamada Moritsugu


Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat

Journal of National Fisheries University Volume 54 Issue 2 Page 71-75
published_at 2006-03
54-2-71-75.pdf
[fulltext] 365 KB
Title
無晒しマグロかまぼこのゲル特性に及ぼす重曹添加の影響
Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat
Creators Hamada Moritsugu
Creators Umebayashi Keiko
Creators Okimoto Ei
Creators Katayama Shizuka
Creators Tsuru Takashi
Creators Wada Ritsuko
Creators Suetsuna Kunio
Creators Kai Norihisa
Creators Tanoue Yasuhiro
Source Identifiers [PISSN] 0370-9361
Creator Keywords
Processed fishery products Food additives Kamaboko Tuna meat
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 2006-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361