Kai Norihisa

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

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 Harada Moritsugu

Creators Yanagihara Satoko

Creators Murakawa Nobuhiro

Creators Katayama Shizuka

Creators Tsuru Takashi

Creators Suetsuna Kunio

Creators Kai Norihisa

Creators Tanoue Yasuhiro

Source Identifiers

Languages jpn

Resource Type departmental bulletin paper

Publishers 水産大学校

Date Issued 2004-03

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361