@article{oai:ir.kagoshima-u.ac.jp:00010490,
 author = {太田, 冬雄 and 中村, 辰郎},
 issue = {1},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {ln the preservation of fresh fish, the effect of NaCIO and ice containing it has been studid, and the following results were obtained. The preservative effect of NaCIO is nearly proportional to the concentration
of NaCIO used. But, on the other hand, when we used the concentrated NaCIO as preservative, the fishes were impaired somewhat by discoloration and reek of chlorine. It was ascertained, that the fresh fish can be preserved in desirable state when the fish is soaked in the dilute solution of NaCIO or sprinkled with NaCIO solution occationally'and is stored in the ice containing NaCIO after being Soaked in NaCIO solution for a moment.},
 pages = {61--65},
 title = {次亜塩素酸ソーダ溶液及び之を含有する氷による鮮魚保蔵について},
 volume = {2},
 year = {}
}