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https://ypir.lib.yamaguchi-u.ac.jp/fu/276
Journal of National Fisheries University Volume 55 Issue 1
published_at 2006-11
Comparison of the Food Chemical Properties of Fish Meat Roasted By Superheated Steam Heating and Propane-Gas Combustion Heating
過熱水蒸気とプロパンガス燃焼による魚肉焼成品の食品化学的性質の比較
Hamada Moritsugu
Terashima Daisuke
Hirayama Seito
Wada Ritsuko
Ura Hiroyuki
Nakamura Katsuhei
fulltext
1.12 MB
55-1-1-11.pdf
About This Article
Creator Keywords
Processing fishery products
Heating
Fish meat
Superheated stream
All Journal Index
Other Article
Comparison of the Food Chemical Properties of Fish Meat Roasted By Superheated Steam Heating and Propane-Gas Combustion Heating
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Prevention of Bacterial Coldwater Disease in Ayu Fish Farm I : Detection of Flavobacterium psychrophilum in River Water and Supplying Water of Culture Pond for Identification of Infection Route
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Prevention of Bacterial Coldwater Disease in Ayu Fish Farm- II Evaluation of the Resistance to Bacterial Coldwater Disease of Amphidromous Stocks Ayu in Fish Farm
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The Longitudinal Dispersion Coefficient (the One-dimensional Diffusion Coefficient) in Tidal Basins - the case of the Seto Inland Sea ; significance of matter dispersion due to oscillatory currents -
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