Kochi Masayuki

Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring

published_at 1993-03

[fulltext] 3.7 MB

Title

ウルメイワシ丸干し塩干品の製造工程中における魚肉成分の変化ならびに製品の品質

Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring

Creators Kochi Masayuki

Creators Hamada Moritsugu

Creators Kunimoto Masahiko

Creators Hatate Hideo

Creators Kaneniawa Masaki

Creators Ishizaiki Shoichiro

Creators Fujimoto Masakatsu

Creators Nakamura Makoto

Source Identifiers [PISSN] 0370-9361

Languages jpn

Resource Type departmental bulletin paper

Publishers National Fisheries University

Date Issued 1993-03

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361