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長崎產鰮の硏究 (第一報) : 鰮の鮮度決定の一方法 : (附)一般魚類への應用


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Title: 長崎產鰮の硏究 (第一報) : 鰮の鮮度決定の一方法 : (附)一般魚類への應用
Other Titles: Studies on Sardine of Nagasaki I A Method of Investigation for the Freshness of Sardine and Applications to various Fishes. / 長崎産鰮の研究-1: 鰮の鮮度決定の一方法 (附)一般魚類への応用
Authors: 八坂, 茂 / 田端, 義明 / 太田, 拓利
Authors (alternative): Yasaka, Shigeru / Tabata, Yoshiaki / Oota, Takutoshi
Issue Date: 28-Feb-1953
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.1, pp.50-55; 1953
Abstract: The two kinds of sardine of Nagasaki, Sardinia melanosticta and Etrumeus micropus, will show the pH value about 3.0 in their gastric juices while they will live. Their pH values, however, will become more and more acid after death and will do 6.0 after ten hours. Thus we shall be able to recognize the transition hours after death by investigation for the acidity in their gastric juices till about eight hours after death.
URI: http://hdl.handle.net/10069/32109
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第1号

Citable URI : http://hdl.handle.net/10069/32109

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