@article{oai:ir.kagoshima-u.ac.jp:00000663,
 author = {柏田, 研一 and 小西, 迤演},
 issue = {1},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {We studied on the volatile base generated in fish muscle in the course of putrefaction. Mackerel and round herring muscle were stored in room temperature under aerobic and semi-unaerobic condition, and the generation of ammonia and amine was determined. The results of these experiments on mackerel muscle are represented in Table 3, 4 and Fig. 1, 2, and that of round herring in Table 5, 6 and Fig. 3, 4. From these experiments, it was known that the decomposition products and the pH value of fish muscle differs according to
the storing condition and to the species of fish.},
 pages = {108--115},
 title = {好気的及び半嫌気的腐敗魚肉に於ける揮発性塩基について},
 volume = {3},
 year = {}
}