Art
J-GLOBAL ID：200902289216660384   Reference number：06A1020351

ベニズワイ加工品の品質管理技術の向上(第3報)調味配合による凍結硬化防止技術の現場への利用

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： 83-86  Publication year： Mar. 2006 
JST Material Number： Z0561C  ISSN： 1346-4345  Document type： Article
Article type： 原著論文  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

About crab meat

,...
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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

, 
調味

About 調味

, 
配合

About 配合

, 
凍結

About 凍結

, 
硬化

About 硬化

, 
現場

About 現場


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