Kochi Masayuki

Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying

published_at 1993-03

Title

ウルメイワシ丸干し製造中におけるK値と呈昧成分の変化

Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying

Creators Kunimoto Masahiko

Creators Kochi Masayuki

Creators Hamada Moritsugu

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