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塩漬とその後の凍結に伴う魚肉の性状変化
https://oacis.repo.nii.ac.jp/records/1764
https://oacis.repo.nii.ac.jp/records/17646a911059-fa98-4837-870b-854c1b742e1a
名前 / ファイル | ライセンス | アクション |
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論文全文(kad512.pdf) (573.6 MB)
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論文要旨 (kad512a.pdf) (111.5 kB)
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論文要約 (kad512r.pdf) (177.5 kB)
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審査結果要旨 (kad512e.pdf) (158.8 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2023-07-10 | |||||
タイトル | ||||||
タイトル | 塩漬とその後の凍結に伴う魚肉の性状変化 | |||||
タイトル | ||||||
タイトル | Changes in quality properties of fish meat as affected by salting and subsequent freezing | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ | doctoral thesis | |||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
タイトル(ヨミ) | ||||||
シオヅケ ト ソノ ゴ ノ トウケツ ニ トモナウ ギョニク ノ セイジョウ ヘンカ | ||||||
著者 |
姜, 晴晴
× 姜, 晴晴 |
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寄与者 | ||||||
姓名 | 岡﨑, 惠美子 | |||||
注記 | ||||||
内容記述 | 東京海洋大学博士学位論文 平成30年度(2018) 応用生命科学 課程博士 甲第512号 | |||||
注記 | ||||||
内容記述 | 指導教員: 岡﨑惠美子 | |||||
注記 | ||||||
内容記述 | 全文公表年月日: 2023-07-10 | |||||
学位名 | ||||||
学位名 | 博士(海洋科学) | |||||
学位授与機関 | ||||||
学位授与機関名 | 東京海洋大学 | |||||
学位授与年度 | ||||||
2018 | ||||||
学位授与年月日 | ||||||
学位授与年月日 | 2019-03-25 | |||||
学位授与番号 | ||||||
学位授与番号 | 博甲第512号 | |||||
学位記番号 | ||||||
海洋大博甲第512号 | ||||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |