@article{oai:ir.kagoshima-u.ac.jp:00004855,
 author = {高田, 幸二 and 斎藤, 要 and 日高, 富男},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {In this paper, the authors dealt with the behavior of Cl^{36} and F.P. for mackerel meat. The results was summarized as follows. 1. Cl^{36} and F.P. were easily adsorpted by the soluble protein or meat, the adsorption capacity of which to the F.P. was perceived to be for more effective than to Cl^{36}, while a considerable difference was observed in the adsorption curve of the two substances. 2. In case of the mackerel meat being immersed in the salt water containing Cl^{36}, the amount of NaCl in the meat increased almost proportionally with the radioactivity of Cl36. The possibility, under some conditions, of Cl^{36} using as tracer of NaCl was also ascertained.},
 pages = {148--152},
 title = {魚肉に対するCl^{36}の挙動},
 volume = {6},
 year = {}
}