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好気的及び半嫌気的腐敗魚肉に於ける揮発性塩基について
http://hdl.handle.net/10232/10646
http://hdl.handle.net/10232/1064620811538-5df0-42a8-9f75-df761463be8c
名前 / ファイル | ライセンス | アクション |
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img011.pdf (583.0 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2015-07-02 | |||||
タイトル | ||||||
タイトル | 好気的及び半嫌気的腐敗魚肉に於ける揮発性塩基について | |||||
別言語のタイトル | ||||||
その他のタイトル | On the Volatile Base in the Fish Muscle Putrefied under Aerobic and Semi-unaerobic Condition | |||||
著者 |
柏田, 研一
× 柏田, 研一× 小西, 迤演 |
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著者よみ | ||||||
姓名 | カシワダ, ケンイチ | |||||
著者よみ | ||||||
姓名 | コニシ, ユキヒロ | |||||
別言語の著者 | ||||||
姓名 | KASHIWADA, Ken'ichi | |||||
別言語の著者 | ||||||
姓名 | KONISHI, Yukihiro | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
要約(Abstract) | ||||||
内容記述タイプ | Other | |||||
内容記述 | We studied on the volatile base generated in fish muscle in the course of putrefaction. Mackerel and round herring muscle were stored in room temperature under aerobic and semi-unaerobic condition, and the generation of ammonia and amine was determined. The results of these experiments on mackerel muscle are represented in Table 3, 4 and Fig. 1, 2, and that of round herring in Table 5, 6 and Fig. 3, 4. From these experiments, it was known that the decomposition products and the pH value of fish muscle differs according to the storing condition and to the species of fish. |
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収録雑誌名 |
鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University 巻 3, 号 1, p. 108-115 |
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作成日 | ||||||
日付 | 1953-11-01 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
ISSN | 0453087X | |||||
NII書誌ID(雑誌) | ||||||
収録物識別子タイプ | NCID | |||||
NC ID | AN00040498 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 660 | |||||
NIIsubject | ||||||
主題Scheme | Other | |||||
主題 | 自然科学 | |||||
公開者・出版者 | ||||||
出版者 | 鹿児島大学 | |||||
公開者よみ | ||||||
公開者よみ | カゴシマ ダイガク | |||||
公開者別名 | ||||||
公開者別名 | Kagoshima University |