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J-GLOBAL ID：200902286916064708   Reference number：06A1020355

ベニズワイ加工品の品質管理技術の向上(第4報)凍結ベニズワイ棒肉に及ぼす品質劣化要因の影響

Author (4)：
MATSUMOTO MICHIO

About MATSUMOTO MICHIO

(鳥取県産技セ)

About 鳥取県産技セ

, 
KOTANI YUKITOSHI

About KOTANI YUKITOSHI

(鳥取県産技セ)

About 鳥取県産技セ

, 
SEIKE YUTAKA

About SEIKE YUTAKA

(鳥取県産技セ)

About 鳥取県産技セ

, 
AKITA KOICHI

About AKITA KOICHI

(鳥取県産技セ)

About 鳥取県産技セ


Material：
鳥取県産業技術センター研究報告  (Reports of the Tottori Institute of Industrial Technology)

About 鳥取県産業技術センター研究報告


Issue： 8  Page： 99-100  Publication year： Mar. 2006 
JST Material Number： Z0561C  ISSN： 1346-4345  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*Brachyura

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,...
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Thesaurus term/Semi thesaurus term
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*crab meat

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,...
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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.
加工品

About 加工品

, 
品質管理

About 品質管理

, 
凍結

About 凍結

, 
棒

About 棒

, 
肉

About 肉

, 
品質劣化

About 品質劣化

, 
要因

About 要因


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