Changes in Composition and Membrane Structure of Salted Alaska Pollack Roe(“Tarako”) and Red Pepper Seasoned Roe, (“Karashi Mentaiko”) during the Manufacturing Process.

HAYABUCHI HITOMI; MANABE SEIICHI; FUNAKI JUNKO; ANDO YASUKO; CHO SHOJI

Art

J-GLOBAL ID：200902184310072104 Reference number：97A0824360

Changes in Composition and Membrane Structure of Salted Alaska Pollack Roe(“Tarako”) and Red Pepper Seasoned Roe, (“Karashi Mentaiko”) during the Manufacturing Process.

塩蔵タラコおよび辛子メンタイコの製造工程中での成分変化および卵膜の構造変化

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Material：
Volume： 30 Issue： 3 Page： 239-247 Publication year： Aug. 1997
JST Material Number： Y0637A ISSN： 1341-1535 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Animal aquatic foods

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長坂豊道. New Food Industry. 1987, 29, 31
CHIOU, T. K. Nippon Suisan Gakkaishi. 1989, 55, 15
中村邦典. 東海水研報. 1985, 115, 1
田元馨. 冷凍. 1969, 44, 5

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