Art
J-GLOBAL ID：200902104038680201   Reference number：01A0595229

Development on Measuring System of Cutting Performance for Fresh Fish Knife.

鮮魚用刃物の切れ味計測のシステム開発
Author (2)：
YE H

About YE H

(東京水産大)

About 東京水産大

, 
YADA SADAMI

About YADA SADAMI

(東京水産大)

About 東京水産大


Material：
日本水産学会誌

About 日本水産学会誌


Volume： 67  Issue： 3  Page： 460-468  Publication year： May. 15, 2001 
JST Material Number： F0898A  ISSN： 0021-5392  CODEN： NSUGAF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*fish meat

About fish meat

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
cutting quality

About cutting quality


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JST classification (2)：
JST classification
Category name(code) classified by JST.
Measuring instruments in general 
(AD02000X)

About Measuring instruments in general

,  Aquatic food in general 
(FJ13010R)

About Aquatic food in general

Reference (12)：
ｍore...
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
鮮魚

About 鮮魚

, 
刃物

About 刃物

, 
計測

About 計測

, 
開発

About 開発


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