4. Introduction of studies on seafood processing and utilization in Hokkaido Research Organization Kushiro Fisheries Research Institute —Studies on utilization of Japanese pilchard <i>Sardinops melanostictus</i> caught in Eastern Hokkaido

4. Introduction of studies on seafood processing and utilization in Hokkaido Research Organization Kushiro Fisheries Research Institute —Studies on utilization of Japanese pilchard Sardinops melanostictus caught in Eastern Hokkaido—

Published:2021-11-15 Issue:6 Volume:87 Page:699-699
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

MORIYA KEISUKE¹

Affiliation:

1. Kushiro Fisheries Research Institute, Hokkaido Research Organization

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/87/6/87_WA2869-4/_pdf

Reference5 articles.

1. 1) 平成30年度北海道水産現勢，北海道水産林務部，北海道．2020.

2. 2) 北海道水産業・漁村のすがた2020，北海道水産林務部，北海道．2020.

3. 3) 守谷圭介．道東産マイワシ・サバ類の脂肪量について．釧路水試だより，北海道立総合研究機構水産研究本部釧路水産試験場，北海道．2019; 99: 6-7.

4. 4) 守谷圭介，小玉裕幸，宮崎亜希子，阪本正博，蛯谷幸司．道東産マイワシ・サバ類の消費拡大を目指した高度加工技術の開発．平成30年度道総研釧路水産試験場事業報告書，北海道立総合研究機構水産研究本部釧路水産試験場，北海道．2020; 106-109.

5. 5) Moriya K, Miyazaki A, Kodama H, Sakamoto M, Ebitani K. Effect of freshness prior to freezing on the quality of thawed meat in Japanese pilchard Sardinops melanostictus caught in Eastern Hokkaido. Nippon Suisan Gakkaishi 2021; doi.org/10.2331/suisan.20-00053 (in Japanese with English abstract).