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Changes in the Amount of Histidine and Histamine during the Spoilage of "Kamaboko"


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Title: Changes in the Amount of Histidine and Histamine during the Spoilage of "Kamaboko"
Authors: 田端, 義明
Authors (alternative): Tabata, Yoshiaki
Issue Date: 31-Jul-1960
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.9, pp.87-90; 1960
Abstract: エソ肉に種々の割合の馬鈴薯澱粉を加えてカマボコをつくり,その放置腐敗過程におけるHm, Hd量をしらべた.結果はFig 1~3のとおりであって,Hmの発生は他の魚肉腐敗の際のHm発生量よりも少なく,一般に澱粉量の多いもの程Hmの発生が少なないことがわかった.
URI: http://hdl.handle.net/10069/31806
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第9号

Citable URI : http://hdl.handle.net/10069/31806

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