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Ishizaiki Shoichiro

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Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying
Journal of National Fisheries University Volume 41 Issue 4 pp. 229 - 235
published_at 1993-03
Creators : Kunimoto Masahiko Kochi Masayuki Hamada Moritsugu Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : National Fisheries University
Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring
Journal of National Fisheries University Volume 41 Issue 4 pp. 217 - 228
published_at 1993-03
Creators : Kochi Masayuki Hamada Moritsugu Kunimoto Masahiko Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : National Fisheries University
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