Proj
J-GLOBAL ID:200904063587529395  Research Project code:9800026088 Update date:Jul. 16, 2009

Development of processing and marketing techniques for fishery products with low salinity and high moisture

水産加工品の低塩分・高水分化に伴う加工・流通技術の開発
Study period:1991 - 1995
Organization (1):
Investigating Researcher (1):
Research field (1): Others
Keywords (7):
salt-reduced ,  food ,  food ,  technology ,  health ,  quality ,  storage
Research program: Ordinary Research
Research budget: 1995: \1,300,000

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