水晒しがエソ肉冷凍すり身の品質に及ぼす影響について

Call No. (NDL): Z18-509
Bibliographic ID of National Diet Library: 024638647

Material type: 記事

Author: 福島英登ほか

Publisher: 下関 : 水産大学校

Publication date: 2013-03

Material Format: Digital

Journal name: 水産大学校研究報告 61(4):2013.3

Publication Page: p.220-225

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Detailed bibliographic record

Summary, etc.：: Lizardfish meat is popular as the material of surimi based products, due to its high gel forming ability, white color, and good flavor. However, lizar...

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Material Type: 記事
Title: 水晒しがエソ肉冷凍すり身の品質に及ぼす影響について
Author/Editor: 福島英登
黒川清也
石上翔他
Author Heading: 福島英登
黒川清也
石上翔
Alternative Title: Influence of leaching process on the properties of lizardfish surimi
Periodical title: 水産大学校研究報告
No. or year of volume/issue: 61(4):2013.3
Volume: 61
Issue: 4
Pages: 220-225
Publication date of volume/issue (W3CDTF): 2013-03
ISSN (Periodical Title): 0370-9361
ISSN-L (Periodical Title): 0370-9361
Publication (Periodical Title): 下関 : 水産大学校
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: Lizard fish
Frozen surimi
Leaching
Thermal gel formation
NDLC: ZR26
Target Audience: 一般
Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 独立行政法人
https://dl.ndl.go.jp/collections/B00033
Access Restrictions: インターネット公開
Availability of remote photoduplication service: 不可
Holding library: 国立国会図書館
Call No.: Z18-509
Related Material (URI): http://dl.ndl.go.jp/info:ndljp/pid/10195671
Related Material (Persistent ID (NDL)): info:ndljp/pid/10195671
http://dl.ndl.go.jp/info:ndljp/pid/10195671
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 024638647
http://id.ndl.go.jp/bib/024638647
Bibliographic Record Category (NDL): 632