Proj
J-GLOBAL ID:200904054389149839  Research Project code:9910001541 Update date:Dec. 08, 2003

Studies on character and industrial utility of fish meat and by-product of culturd Kurokanpati

「養殖クロカンパチの魚肉・副産物の特性と工業的利用に関する研究」
Study period:1998 - 1999
Organization (1):
Investigating Researcher (1):
Research overview:
In this study, we establish the most suitable storage method anddevelop the high valu product of Kurokanpati, to examine a changes of freshness during storage and character of muscles, furthermor, to investingated the possibility to use of fish scrap for foods.
Keywords (5):
freshness of Fish ,  k value ,  free Amino Acid ,  Kurokanpachi ,  スギ
Research program: Ordinary Research

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