Art
J-GLOBAL ID：200902295765989509   Reference number：07A0051000

魚介類の死後硬直と鮮度(K値)の変化

Author (4)：
KOSEKI SATOMI

About KOSEKI SATOMI

(東海大 海洋)

About 東海大 海洋

, 
KITAKAMI SEIICHI

About KITAKAMI SEIICHI

(全国すり身協)

About 全国すり身協

, 
KATO NOBORU

About KATO NOBORU

(東海大 海洋)

About 東海大 海洋

, 
ARAI KEN'ICHI

About ARAI KEN'ICHI

(全国すり身協)

About 全国すり身協


Material：
海-自然と文化  (東海大学紀要 海洋学部)

About 海-自然と文化


Volume： 4  Issue： 2  Page： 31-46  Publication year： Nov. 30, 2006 
JST Material Number： Z0956B  ISSN： 1348-7620  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*aquatic food

About aquatic food

,...
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Thesaurus term/Semi thesaurus term
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*K value

About K value

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food quality 
(FJ01040F)

About Food quality

Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
adenosine triphosphate

About adenosine triphosphate

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
魚介

About 魚介

, 
死後硬直

About 死後硬直

, 
鮮度

About 鮮度

, 
K値

About K値


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