@article{oai:ir.kagoshima-u.ac.jp:00010901,
 author = {大城, 善太郎 and 出口, 重遠},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {Katsuo-shiokara is a kind of food exclusively fit for the Japanese taste. Its
making consists of mellowing the skipjack pyloric coeca stomach and intestine after
being doused with a considerable amount of salt with the purpose of preventing the
bacterial spoilage.
Its good flavor is widely appreciated by the Japanese.
The authors investigated on the proteolytic enzyme of the pyloric coeca of skipjack,
which was assumed to be a chief catalyzer of mellowing the "Katsuo-Shiokara" from
the point of enzyme chemistry and food technology.},
 pages = {181--186},
 title = {カツオ塩辛に関する研究 I : 幽門垂中のProteolytic enzymeについて},
 volume = {7},
 year = {}
}