@article{oai:ir.kagoshima-u.ac.jp:00010871,
 author = {越智, 通秋},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {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.},
 pages = {115--118},
 title = {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},
 volume = {6},
 year = {}
}