Art
J-GLOBAL ID：200902120834486277   Reference number：98A0040011

Penetration of Salt into Fish Flesh with Swelling and Shrinking.

膨潤および収縮を伴う魚肉内への塩の浸透
Author (1)：
SAKAI MAKOTO

About SAKAI MAKOTO

(北大 水産)

About 北大 水産


Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 44  Issue： 11  Page： 774-778  Publication year： Nov. 1997 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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.
*fish meat

About fish meat

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Animal aquatic foods 
(FJ13020C)

About Animal aquatic foods

Reference (4)：
Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
膨潤

About 膨潤

, 
収縮

About 収縮

, 
魚肉

About 魚肉

, 
塩

About 塩

, 
浸透

About 浸透


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