コンテンツメニュー

Hamada Moritsugu


Effects of Added Sodium Bicarbonate on the Folding Property of Non-Rinsed Spearfish Meat Kamaboko

Journal of National Fisheries University Volume 52 Issue 4 Page 149-152
published_at 2004-03
52-4-149-152.pdf
[fulltext] 418 KB
Title
重曹添加無晒しカジキ肉を用いたかまぼこの折り曲げ特性
Effects of Added Sodium Bicarbonate on the Folding Property of Non-Rinsed Spearfish Meat Kamaboko
Creators Hamada Moritsugu
Creators Yanagihara Satoko
Creators Murakawa Nobuhiro
Creators Katayama Shizuka
Creators Tsuru Takashi
Creators Suetsuna Kunio
Creators Kai Norihisa
Creators Tanoue Yasuhiro
Source Identifiers [PISSN] 0370-9361
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 2004-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361