Art
J-GLOBAL ID：200902174782820184   Reference number：95A0902685

Quality of Kamaboko Gels from Walleye Pollack Frozen Surimis of Different Grades with Bovine Plasma Powder.

等級の異なるスケトウダラ冷凍すり身のかまぼこ品質に対する牛血しょう粉末添加の影響
Author (4)：
ABE YOICHI

About ABE YOICHI

(阿部十良商店)

About 阿部十良商店

, 
YASUNAGA KOSAKU

About YASUNAGA KOSAKU

(中央水産研)

About 中央水産研

, 
KITAKAMI SEIICHI

About KITAKAMI SEIICHI

(全国すり身協)

About 全国すり身協

, 
OTA TAKAO

About OTA TAKAO

(日本食品開発研)

About 日本食品開発研


Material：
日本水産学会誌

About 日本水産学会誌


Volume： 61  Issue： 5  Page： 750-755  Publication year： Sep. 1995 
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)
Thesaurus term：
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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.
kamaboko

About kamaboko

,...
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.
food additive

About food additive


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

About Animal aquatic foods

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
等級

About 等級

, 
スケトウダラ

About スケトウダラ

, 
冷凍すり身

About 冷凍すり身

, 
かまぼこ

About かまぼこ

, 
牛

About 牛

, 
血しょう

About 血しょう

, 
粉末

About 粉末


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