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664.951.11:664.956
S-16
Abe, T.
    Development of "Katsuoboshi"-like dried fish using underutilized over-maturated chum salmonAbe T.,Tachibana N.,Tanaka M. / T. Abe ; соавт.: Tachibana N., Tanaka M. // More efficient utilization of fish and fisheries products / Sakaguchi M. More efficient utilization of fish and fisheries products / Sakaguchi M. - 2004. - P.203-207

Рубрики: кета--технология

   лососевые--технология

   технология рыбы и морепродуктов--сушка-вяление

Кл.слова (ненормированные):
кета -- лососевые -- технология
Доп.точки доступа:
Tachibana N. \соавт.\
Tanaka M. \соавт.\

Abe, T. Development of "Katsuoboshi"-like dried fish using underutilized over-maturated chum salmonAbe T.,Tachibana N.,Tanaka M. [Текст] / T. Abe ; соавт.: Tachibana N., Tanaka M. // More efficient utilization of fish and fisheries products / Sakaguchi M. / efficient utilization of fish and fisheries products / Sakaguchi M. More. - Amsterdam, 2004. - С. P.203-207

664.951.11:664.955
I-34

    Identification of major allergen in chum salmon roeKubo T.,Watanabe K.,Hara A. et al. // Bull.Fish.Sci.Hokkaido Univ. Bull.Fish.Sci.Hokkaido Univ. - 2005. - P.55-59. - (Vol.56,N3). - ISSN 1346-1842

Identification of major allergen in chum salmon roeKubo T.,Watanabe K.,Hara A. et al. [Текст] // Bull.Fish.Sci.Hokkaido Univ. / Univ. Bull.Fish.Sci.Hokkaido. - Hakodate, 2005. - С. P.55-59

664.951.11:(664.951.014:543)
A29
Akino, M. et al.
    Studies on the quality evaluation of chum salmon Oncorhynchus keta flesh colorAkino M.,Takeda T.,Imamura T. / M. et al. Akino // Sci.Rep.Hokkaido Fish.Exp.St. Sci.Rep.Hokkaido Fish.Exp.St. - 2007. - P.31-35. - (N 72). - ISSN 0914-6830

Akino, M. et al. Studies on the quality evaluation of chum salmon Oncorhynchus keta flesh colorAkino M.,Takeda T.,Imamura T. [Текст] / M. et al. Akino // Sci.Rep.Hokkaido Fish.Exp.St. / Fish. Exp.St. Sci.Rep.Hokkaido. - Yoichi, 2007. - С. P.31-35