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
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
Katayama Shizuka
Creators
Tsuru Takashi
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