@article{oai:ir.kagoshima-u.ac.jp:00004511,
 author = {大城, 善太郎 and 永吉, 秀夫},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {In the preceeding paper, these authors presented a fixative procedure of fish meat, using mainly protein precipitant, for the determination of volatile basic nitrogen. But, in that case a large amount of volatile basic nitrogen was produced when the sample was being fixed in acidic protein precipitant. In present paper, the authors investigated on the produced volatile basic nitrogen yielded during the storage of fish meat pickled in acidic protein precipitants. And we confirmed that the production of volatile nitrogen was due to the fact that ammonia was liberated from amide, present in free or combined form in fish meat, by being influenced by the action of protein precipitant as an acid.},
 pages = {78--84},
 title = {魚肉試料の固定に関する化学的研究（第２報） : 揮発性塩基定量を目的とする固定法 : b. 酸性除蛋白剤浸漬保存中における揮発性塩基の生成について},
 volume = {4},
 year = {}
}