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魚類燻製品の研究 : 燻製品中のホルムアルデハイド量について
http://hdl.handle.net/10232/13906
http://hdl.handle.net/10232/1390625f16230-ea4b-41a2-b415-c420c207fe86
名前 / ファイル | ライセンス | アクション |
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AN00040498_v6_p115-118.pdf (1.9 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2015-06-25 | |||||
タイトル | ||||||
タイトル | 魚類燻製品の研究 : 燻製品中のホルムアルデハイド量について | |||||
タイトルよみ | ||||||
タイトルよみ | ギョルイ クンセイヒン ノ ケンキュウ : クンセイ ヒンチュウ ノ ホルムアルデハイドリョウ ニツイテ | |||||
別言語のタイトル | ||||||
その他のタイトル | Studies on the Smoked Fish : The Amount of Formaldehyde in the Smoked Fish | |||||
著者 |
越智, 通秋
× 越智, 通秋 |
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著者よみ | ||||||
姓名 | オチ, ミチトシ | |||||
別言語の著者 | ||||||
姓名 | OCHI, Michitoshi | |||||
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 | In the process of Saury-Hot-Smoking, the amount of formaldehyde contained was put under measurement. It was after the lapse of about 6 hours, and at the temperature of 50°C reached through a crescent heating that 7~15mg% of the contained amount was left ; with the fish-meat heated into a edible state. No increase in the amount was to be seen in case of the fall of the temperature once lifted up to a fixed degree took place. Though needless to say, in considering the preservative capacity of smoked goods the decreasing rate of moisture should be a main factor. | |||||
収録雑誌名 |
鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University 巻 6, p. 115-118 |
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作成日 | ||||||
日付 | 1958-03-15 | |||||
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 | |||||
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 |