@article{oai:ir.kagoshima-u.ac.jp:00004843,
 author = {鮫島, 宗雄},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {The frozen bonitos, used as the raw materials of “Katsuo-bushi”, were stored at -10°C. and -20°C. for four months, and during that time the contents of moisture, total nitrogens, proteins, crudefats, ashes and inosinic acids were measured at the end of each month. During the first month of the freezing storage, quite little change of each component was observed, but, during their storage for two or three months, the contents of proteins and inosinic acids decreased gradually, and in the samples stored at -10°C., there was seen more remarkable decreasing-tendency than in the ones stored at -20°C. Each components of “Katsuo-bushi” which was made of these bonitos showed the same tendency as that of raw materials.},
 pages = {93--98},
 title = {凍結貯蔵過程におけるカツオ筋肉の一般成分とイノシン酸量の変化},
 volume = {14},
 year = {}
}