書誌事項
- タイトル別名
-
- Studies on Jelly Strength ef <i>Kamaboko</i>-IX
- カマボコ ノ アシ ニ ツイテ 9
- On Influence of Salts (2)-Sodium Chloride
- 鹽類の影響(その2)-食塩濃度と足
この論文をさがす
抄録
The relation between the content of sodium chloride in Kamaboko and its jelly strength has been studied. The results are as follows:<br> (1) The three peaks were found to appear in the curve of the jelly strength varying with the increase of the concentration of the salt.<br> (2) At least the two peaks of them were considered to be caused by the existence of two kinds of protein in the fish muscle.<br> (3) The increasing of the salt concentration seems to raise the jelly strength of Kamatoko, so far as it is good at eat.
収録刊行物
-
- 日本水産学会誌
-
日本水産学会誌 21 (7), 501-502, 1955
公益社団法人 日本水産学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282681390373248
-
- NII論文ID
- 130000915453
-
- NII書誌ID
- AN00193422
-
- ISSN
- 1349998X
- 00215392
-
- NDL書誌ID
- 10054247
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可