Inamasu Yuji

Studies on Quality Improvement of Salted Fish (III) : Inhibitory Effect of Some Preservative Substances upon the Formation of Histamine in Raw Fish (Part 1)

Journal of National Fisheries University Volume 14 Issue 3 Page 185-192

published_at 1966-03

14-3-185-192.pdf

[fulltext] 450 KB

Title

塩蔵魚の品質に関する研究 (III) : 防腐性薬剤による魚肉中のヒスタミン生成抑制効果 (その1)

Studies on Quality Improvement of Salted Fish (III) : Inhibitory Effect of Some Preservative Substances upon the Formation of Histamine in Raw Fish (Part 1)

Creators Inamasu Yuji

Source Identifiers

Languages jpn

Resource Type departmental bulletin paper

Publishers National Fisheries University

Date Issued 1966-03

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361