Amanote Research

Amanote Research

    RegisterSign In

Studies on Utilization of Trimmings Wasted in Manufacturing Cooked Fish Paste-I

Nippon Suisan Gakkaishi - Japan
doi 10.2331/suisan.21.941
Full Text
Open PDF
Abstract

Available in full text

Categories
Aquatic Science
Date

January 1, 1955

Authors
Tetuo TOMIYAMAYasuo YONEKazuyuki HIROWATARIYuzo HARADATakeo KOYANAGIShogoro UCHIDAHisao TOKUDA
Publisher

Japanese Society of Fisheries Science


Related search

Studies on Utilization of Trimmings Wasted in Manufacturing Cooked Fish Paste-Iii

Nippon Suisan Gakkaishi
Aquatic Science
1956English

Studies on Utilization of Trimmings Wasted in Manufacturing “Kamaboko”, a Cooked Fish Cake-Iv

Nippon Suisan Gakkaishi
Aquatic Science
1956English

Studies on Utilization of Wastes in Processing Shell-Fish-I

Nippon Suisan Gakkaishi
Aquatic Science
1955English

Utilization of Soybean Products in Fish Paste Products

Agricultural and Biological Chemistry
1972English

Studies on Utilization of Fish-Wastes-Ii

Nippon Suisan Gakkaishi
Aquatic Science
1955English

II-4. Production of Fish Meat Paste; Effective Utilization of Endogenous Proteases

Nippon Suisan Gakkaishi
Aquatic Science
2015English

Studies on Thiaminase I in Marine Fish-Vi

Nippon Suisan Gakkaishi
Aquatic Science
1974English

Studies on the Constituents and Utilization of Cuttle Fish Oil

Journal of the agricultural chemical society of Japan
1954English

Studies on the Lipoxidase in Fish Tissues-I

Nippon Suisan Gakkaishi
Aquatic Science
1957English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy