2024-03-29T08:10:49Z
https://teapot.lib.ocha.ac.jp/oai
oai:teapot.lib.ocha.ac.jp:00035043
2022-12-12T05:40:00Z
347:359:587
イカ肉の新しい利用法(第一報)基礎実験
New Utilization of Squid Meat (Part 1) : Fundamental Experiments
松元, 文子
吉松, 藤子
多田, 節子
落合, 春子
Matsumoto, Fumiko
Yoshimatsu, Fujiko
Tada, Setsuko
Ochiai, Haruko
400
application/pdf
紀要論文
In recent years a catch of squid has been increasing, but the utilization of it is very limited. Fundamental studies on squid in our country has shown that nutritive value of it is as high as animal meats and moreover reasonable price is another beneficial point. And so from the standpoint of our nutritional improvement we are urged to develop new utilization of squid meat as food and or to devise new preparation of cooking. We started our studies on new utilization of squid meat as food, paying attention that squid meat has easy solubility in water and that by beating it foams very much.
お茶の水女子大学
1956
jpn
departmental bulletin paper
http://hdl.handle.net/10083/2054
https://teapot.lib.ocha.ac.jp/records/35043
AN00033958
00298190
お茶の水女子大學自然科學報告
7
1
111
117
https://teapot.lib.ocha.ac.jp/record/35043/files/KJ00004829441.pdf
application/pdf
400.7 kB
2018-04-19