@article{oai:ir.kagoshima-u.ac.jp:00002335,
 author = {西元, 諄一 and 太田, 冬雄},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {The present investigation was undertaken to determine the relation between the homogenate viscosity of thawed-fish-muscle-tissue and its toughness. The results were as follows : 1. The viscosity of fish meal suspended in sugar solution increased with the increase of concentration of meal and the lessening of size of meal granule. The higher the concentration of fish muscle tissue, the smaller the size of tissue pieces, the greater the viscosity of its homogenate was. The homogenate-viscosity (HV) of the tissue was mainly influenced by the concentration of tissue and the variation of size of tissue pieces, and partly by extractable protein contents. Therefore, the HV at a given concentration was assumed chiefly due to the size of tissue pieces in the homogenate.},
 pages = {99--110},
 title = {凍結魚肉組織のホモゲネート中の破砕片の大きさとその粘度との関係について},
 volume = {14},
 year = {}
}