JPH02306148A - Method for measuring moisture content of ground fish meat and detection device by said method - Google Patents
Method for measuring moisture content of ground fish meat and detection device by said methodInfo
- Publication number
- JPH02306148A JPH02306148A JP12569789A JP12569789A JPH02306148A JP H02306148 A JPH02306148 A JP H02306148A JP 12569789 A JP12569789 A JP 12569789A JP 12569789 A JP12569789 A JP 12569789A JP H02306148 A JPH02306148 A JP H02306148A
- Authority
- JP
- Japan
- Prior art keywords
- moisture content
- fish meat
- impedance
- salt
- ground fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 39
- 235000013372 meat Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000001514 detection method Methods 0.000 title claims description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000005259 measurement Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 16
- 108090000623 proteins and genes Proteins 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000001788 irregular Effects 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 abstract 1
- 235000019465 surimi Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 2
- CVOFKRWYWCSDMA-UHFFFAOYSA-N 2-chloro-n-(2,6-diethylphenyl)-n-(methoxymethyl)acetamide;2,6-dinitro-n,n-dipropyl-4-(trifluoromethyl)aniline Chemical compound CCC1=CC=CC(CC)=C1N(COC)C(=O)CCl.CCCN(CCC)C1=C([N+]([O-])=O)C=C(C(F)(F)F)C=C1[N+]([O-])=O CVOFKRWYWCSDMA-UHFFFAOYSA-N 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010291 electrical method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Landscapes
- Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、魚肉すり身含有水分率の測定方法およびこの
方法による検出システムに関する。更に詳しくは、魚肉
すり身の加工時に含有水分率を知り、製品の品質のコン
トロールや加工工程の完全自動化をも可能とさせる魚肉
すり身含有水分率の測定方法およびこの方法による検出
システムに関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for measuring moisture content in ground fish meat and a detection system using this method. More specifically, the present invention relates to a method for measuring the moisture content of minced fish meat and a detection system using this method, which allows knowing the moisture content during processing of minced fish meat, thereby making it possible to control the quality of the product and completely automate the processing process.
昨今、食品に対する消費者のニーズが多様化し、そのた
め栄養面、風味、味わい、安全性などといった品質に関
心が集まっている。しかるに、食品産業の製造プロセス
は人手で行うことが多く、原料に天然品を用いているこ
ともあり、その品質管理は熟練した職人の勘に頼ってい
ることが多い。In recent years, consumer needs for food have diversified, and as a result, there has been increased interest in quality such as nutrition, flavor, taste, and safety. However, the manufacturing process in the food industry is often carried out manually, sometimes using natural products as raw materials, and quality control often relies on the intuition of skilled craftsmen.
このため、品質の安定化のために、職人の勘に頼らずに
特定の成分を検出し、その成分量をコントロールするこ
とが検討されており、これによって製造プロセスの自動
化も図られようとしている。For this reason, in order to stabilize quality, methods are being considered to detect specific ingredients and control their amounts without relying on the intuition of craftsmen, and this will also lead to automation of the manufacturing process. .
かまぼこ、はんぺんなどの製造原料として用いられてい
る魚肉すり身、一般にはスケトウダラによって代表され
る魚肉の洋上すり身、陸上すり身などについても、その
品質に及ぼす要因としてそれの含有水分率が考えられる
。The moisture content of fish paste, which is used as a raw material for the production of kamaboko, hanpen, etc., and the water content of fish paste, which is generally used as a raw material for the manufacture of fish paste, such as sea fish paste represented by pollack, and terrestrial fish paste, is considered to be a factor affecting the quality.
本発明の目的は、加工工程時における含有水分率の測定
を容易に行うことができ、その情報を直ちに製造ライン
にフィードバックし、含有水分率のコントロールを可能
とさせる魚肉すり身含有水分率の測定方法を提供するこ
とにある。The object of the present invention is to easily measure the moisture content of minced fish meat during the processing process, feed back the information to the production line immediately, and control the moisture content of fish meat. Our goal is to provide the following.
本発明の他の目的は、かかる方法による含有水分率の検
出システムを提供することにある。Another object of the present invention is to provide a system for detecting moisture content using such a method.
魚肉すり身の含有水分率を測定する方法としては、自動
化が容易でしかも魚肉すり身を非破壊で測定することが
できる電気的方法であるインピーダンス法での検討が行
われた。As a method for measuring the moisture content of ground fish meat, an impedance method, which is an electrical method that is easy to automate and can non-destructively measure ground fish meat, was investigated.
そして、含有水分率とインピーダンスとの関係を調べる
ことによって、インピーダンス実数部の値での検出が可
能であることが明らかとなり、更に検討を重ねた結果、
インピーダンスは魚肉すり身中の塩濃度や塩／たん白質
重量比にも依存することが明らかとなった。また、イン
ピーダンスには、温度依存性のあることも判明した。By investigating the relationship between moisture content and impedance, it became clear that detection using the real part of impedance was possible, and as a result of further investigation,
It has become clear that impedance also depends on the salt concentration in minced fish and the salt/protein weight ratio. It was also found that impedance is temperature dependent.
このために、魚肉すり身含有水分率の測定には、魚肉す
り身の温度とインピーダンスとを測定することが必要で
あり、従って本発明にあっては、塩濃度と測定温度との
関数であるインピーダンスまたはその実数部の値を魚肉
すり身について測定し、その値から塩濃度を求めること
により魚肉すり身中の含有水分率を算出することにより
、魚肉すり身の含有水分率が測定される。For this reason, in order to measure the moisture content of ground fish meat, it is necessary to measure the temperature and impedance of ground fish meat. Therefore, in the present invention, the impedance or The moisture content of the ground fish meat is measured by measuring the value of the real part of the ground fish meat and calculating the water content in the ground fish meat by determining the salt concentration from the value.
加工工程における魚肉すり身含有水分率の定量は、イン
ピーダンスまたはそれの実数部を測定することにより行
われる。インピーダンス（実数部）の測定においては、
その測定値をばらつかせる要因としては、次のようなも
のが考えられる。The moisture content of ground fish meat in the processing process is determined by measuring impedance or its real part. When measuring impedance (real part),
The following factors can be considered to cause the measured values to vary.
（ａ）すり置物性がもつ温度の関数
（ｂ）すり身塩濃度の関数
（Ｃ）すり身中のキャリヤ移動に関する塩／たん白質重
量比
からなる関数
ところで、（Ｃ）の関数については、塩／たん白質重量
比を構成するたん白質は、原料すり身中にのみ存在し得
ることから、原料すり身中のたん白質の割合から加工す
り身中に存在するたん白質重量を特定することができ、
塩／たん白質重量比は、添加塩型量を知ることにより定
数として扱うことが可能となる。従って、インピーダン
ス（実数部）を、塩濃度の関数（ｂ）と温度の関数（ａ
）として簡単に取扱うことができる。(a) A function of the temperature of the surimi (b) A function of the salt concentration of the surimi (C) A function of the salt/protein weight ratio related to carrier movement in the surimi Since the protein that makes up the white matter weight ratio can exist only in the raw surimi, the weight of protein present in the processed surimi can be determined from the proportion of protein in the raw surimi.
The salt/protein weight ratio can be treated as a constant by knowing the amount of added salt. Therefore, the impedance (real part) can be expressed as a function of salt concentration (b) and a function of temperature (a
) can be easily handled as
これにより、次式に示される如く、含有水分率＋２１は
塩濃度（塩／含有水）を知ることにより、検出すること
が可能となる。As a result, as shown in the following equation, the water content +21 can be detected by knowing the salt concentration (salt/water content).
＋２１ ＝Ａ−ｆ（ｆｉｌ）・ｇ（Ｅ）・ｈ （Ｔ）＝
Ａ’・ｆ（Ｗ）・ｈ （Ｔ）
Ａ、Ａ’ ：比例定数
ｆ（Ｉｔ） ：塩濃度の関数
ｇ（Ｅ）：塩／たん白質重量比の関数
ｈ（τ）：温度の関数
次に、具体例について、かかる考え方を検討することと
する。+21 =A-f(fil)・g(E)・h(T)=
A'・f(W)・h (T) A, A': Constant of proportionality f(It): Function of salt concentration g(E): Function of salt/protein weight ratio h(τ): Function of temperature Next, we will examine this idea using specific examples.
試料＝ＳＡ級魚肉すり身１０１００Ｏ内含有水７５０ｇ
、含有たん白質ｚｓｏｇ）に添加塩３５ｇ（塩／たん白
質重量比１４％）および種々の量の添加水を加え、種々
のすり身塩濃度の試料を調製した
６５０ ２．５
４５５ ２．９
３１０ ３．３
２２０ ３、に
れらの各試料について、塩濃度とインピーダンス実数部
との関係を周波数１０ＫＨｚ、温度１０℃の条件下で３
回ずつ測定すると、第２図のグラフに示されるような結
果が得られた。Sample = 750g of water contained in SA grade fish meat surimi 10100O
Samples with various surimi salt concentrations were prepared by adding 35 g of added salt (salt/protein weight ratio 14%) and various amounts of added water to the surimi (containing protein zsog).650 2.5 455 2.9 310 3 .3 220 3. For each of these samples, the relationship between the salt concentration and the real part of the impedance was calculated under the conditions of a frequency of 10 KHz and a temperature of 10°C.
When the measurements were carried out several times, the results shown in the graph of FIG. 2 were obtained.
また、上記試料で添加水６５０ｇを添加し、塩濃度を２
．５％（実測値では２．５５％）の試料を冷却し、周波
数１０ＫＨｚで各温度におけるインピーダンス実数部の
値を測定すると、第３図のグラフに示されるような結果
が得られた。In addition, 650 g of added water was added to the above sample to reduce the salt concentration to 2.
．． When a sample of 5% (actually measured value is 2.55%) was cooled and the value of the real part of the impedance at each temperature was measured at a frequency of 10 KHz, the results shown in the graph of FIG. 3 were obtained.
そこで、前記ＳＡ級魚肉すり身１０００ｇに添加水６４
０ｇを添加し、乾燥法による水分含有率（減少水分／乾
燥繭重量Ｘ １００）が８２．５％［理論値： （７５
０＋６４０）／（１０００＋ ３５ ＋ ６４０） Ｘ
１００ ＝ ８２．４％］の試料について。Therefore, 64 g of water was added to 1000 g of the SA grade minced fish meat.
0g was added, and the moisture content (reduced moisture/dry cocoon weight x 100) by drying method was 82.5% [theoretical value: (75
0+640)/(1000+35+640)X
100 = 82.4%] for the sample.
周波数１０ＫＨｚで６℃のインピーダンス実数部を測定
すると、８０．６Ωの値が得られた。この値を、第３図
のグラフから１０℃でのインピーダンス実数部の値に換
算すると、７３Ωとなる。次に、このインピーダンス実
数部の値を第２図のグラフに照合すると、その塩濃度は
２．５４％となる。この結果、前記塩濃度に関する式か
ら、含有水分量は１３８０ｇ（３５１０，０２５４）と
なる。When the real part of the impedance was measured at 6° C. at a frequency of 10 KHz, a value of 80.6 Ω was obtained. When this value is converted into the value of the real part of the impedance at 10° C. from the graph of FIG. 3, it becomes 73Ω. Next, when this value of the real part of the impedance is compared with the graph of FIG. 2, the salt concentration is found to be 2.54%. As a result, the water content is 1380 g (3510,0254) from the equation regarding the salt concentration.
以上の結果から、インピーダンス実数部（ｙ）は、塩濃
度（Ｘ）または温度（１）と次のような関係式を成立さ
せる。From the above results, the following relational expression is established between the impedance real part (y) and the salt concentration (X) or temperature (1).
第２図から： ｙ ＝−１７，５ｘ＋ １１７．５
・自・（１）第３図から： ｙ＝−１，９５ｔ＋
９２．３ ・・・・（２）この（２）式は、すり
身加工時の温度範囲５〜１２℃での近似式である。From Figure 2: y = -17,5x+ 117.5
・Auto・(1) From Figure 3: y=-1,95t+
92.3 (2) This equation (2) is an approximate equation in the temperature range of 5 to 12° C. during surimi processing.
次に、インピーダンスへの変換式を求める。Next, find the conversion formula to impedance.
（１）、（２）式より、 １Ｚｌ＝Ａ’ｆ（υ）・ｈ
（Ｔ）を求めるときに、前述の如くＷとＴとを独立して
取扱えることから、次のように置くことができる。From formulas (1) and (2), 1Zl=A'f(υ)・h
When calculating (T), since W and T can be treated independently as described above, it can be set as follows.
１２１ ＝ａＷ＋ｂＴ＋ ｃ ＝（
３）従って、（１）、（２）の実験式を用いて、次の式
を求めることができる。121 =aW+bT+c=(
3) Therefore, using the empirical formulas (1) and (2), the following formula can be obtained.
ＩＺＩ ＝−１７，５Ｗ＋ （１１７，５−１，９５（
Ｔ−１０））−・−・（４）＝−１７，５ｗ−１，９５
７＋１３７ −−−−（４’）この関係をグラ
フに示すと、第４図の如くとなり、塩濃度とインピーダ
ンスとの関係は、 １０℃では実測値から（第２図参照
）、６℃、８℃または１２℃では上記（４）式からそれ
ぞれ求められている。IZI =-17,5W+ (117,5-1,95(
T-10))---(4)=-17,5w-1,95
7+137 ----(4') If this relationship is shown in a graph, it will be as shown in Figure 4, and the relationship between salt concentration and impedance is as follows from the measured value at 10℃ (see Figure 2), and at 6℃ and 8℃. ℃ or 12°C, respectively, are determined from the above equation (4).
このような含有水分率の測定方法は、第１図に示される
如く検出システムに構成し得る。即ち、インピーダンス
測定電極ｌおよび熱電対２を備えた検出電極３を魚肉す
り身中に浸漬し、インピーダンスまたはその実数部はイ
ンピーダンスアナライザ４により、また温度は熱電対交
換装置５によりそれぞれ逐次測定し、コンピュータ６に
よる処理で魚肉すり身中の含有水分率を算出し、その情
報を直ちに製造ラインにフィードバックすることにより
、含有水分率をコントロールすることができる。Such a method for measuring the moisture content can be configured into a detection system as shown in FIG. That is, a detection electrode 3 equipped with an impedance measuring electrode 1 and a thermocouple 2 is immersed in minced fish meat, and the impedance or its real part is successively measured by an impedance analyzer 4 and the temperature by a thermocouple exchanger 5. By calculating the moisture content in the minced fish through the process described in step 6 and immediately feeding that information back to the production line, the moisture content can be controlled.
〔作用〕および〔発明の効果〕
加工魚肉すり身中の含有水分率は、すり身中のたん白質
を主成分とする固形物と水との比率を示している。従っ
て、インピーダンス（実数部）を測定したのみでは、含
有水分率を求められないが、初期の塩／たん白質重量比
の値がほぼ決まっていることから、添加水を添加するこ
とで変わってゆく含有水分率をオンラインで算出し、相
対的な値を知ることでプロセスにフィードバックをかけ
ることが可能である。[Action] and [Effects of the Invention] The moisture content in processed fish meat surimi indicates the ratio of water to solid matter in the surimi, the main component of which is protein. Therefore, it is not possible to determine the water content just by measuring the impedance (real part), but since the initial value of the salt/protein weight ratio is almost fixed, it will change by adding water. By calculating the moisture content online and knowing the relative value, it is possible to provide feedback to the process.
この結果、魚肉すり身の温度とインピーダンス（実数部
）を測定することによって、加工工程中において迅速か
つ非破壊での含有水分率の検出が可能となる。このよう
にして、加工工程中で魚肉すり身中の含有水分率を知る
ことにより、加工終了時の品質のコントロール、ひいて
は加工工程での人的作業を機械化することにより、魚肉
すり身加工工程の完全自動化が達成される。As a result, by measuring the temperature and impedance (real part) of the minced fish, it is possible to quickly and non-destructively detect the moisture content during the processing process. In this way, by knowing the moisture content of minced fish during the processing process, it is possible to control the quality at the end of processing, and by automating human work in the processing process, it is possible to completely automate the minced fish processing process. is achieved.
第１図は、本発明に係る含有水分率検出システムの構成
図である。第２図は、一定温度における塩濃度とインピ
ーダンス実数部との関係を示すグラフである。第３図は
、温度とインピーダンス実数部との関係を示すグラフで
ある。また、第４図は、各種温度における塩濃度とイン
ピーダンス実数部との関係を示すグラフである。
（符号の説明）
３・・・・・含有水分率検出電極
４・・・・・インピーダンスアナライザ５・・・・・温
度測定器
６・・・・・コンピュータFIG. 1 is a configuration diagram of a moisture content detection system according to the present invention. FIG. 2 is a graph showing the relationship between salt concentration and real part of impedance at a constant temperature. FIG. 3 is a graph showing the relationship between temperature and the real part of impedance. FIG. 4 is a graph showing the relationship between salt concentration and real part of impedance at various temperatures. (Explanation of symbols) 3... Moisture content detection electrode 4... Impedance analyzer 5... Temperature measuring device 6... Computer
Claims (1)
たはその実数部の値を魚肉すり身について測定し、その
値から塩濃度を求めることにより魚肉すり身中の含有水
分率を算出することを特徴とする魚肉すり身含有水分率
の測定方法。 ２、インピーダンスアナライザによりインピーダンスま
たはその実数部を、また温度測定器により温度をそれぞ
れ逐次測定し、コンピュータ処理により魚肉すり身中の
含有水分率を算出し、その情報を直ちに製造ラインにフ
ィードバックし、含有水分率のコントロールを可能とさ
せる魚肉すり身含有水分率の検出システム。[Claims] 1. The impedance, which is a function of the salt concentration and the measurement temperature, or the value of its real part is measured for the minced fish meat, and the salt concentration is determined from the value, thereby calculating the moisture content in the minced fish meat. A method for measuring moisture content in ground fish meat. 2. The impedance or its real part is sequentially measured with an impedance analyzer, and the temperature is measured with a temperature measuring device, and the moisture content in the minced fish is calculated by computer processing, and the information is immediately fed back to the production line to calculate the moisture content. A detection system for the moisture content of minced fish that allows you to control the moisture content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12569789A JP2815399B2 (en) | 1989-05-19 | 1989-05-19 | Method for measuring moisture content of fish meat surimi and detection system by this method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12569789A JP2815399B2 (en) | 1989-05-19 | 1989-05-19 | Method for measuring moisture content of fish meat surimi and detection system by this method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02306148A true JPH02306148A (en) | 1990-12-19 |
| JP2815399B2 JP2815399B2 (en) | 1998-10-27 |
Family
ID=14916472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12569789A Expired - Fee Related JP2815399B2 (en) | 1989-05-19 | 1989-05-19 | Method for measuring moisture content of fish meat surimi and detection system by this method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2815399B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0599869A (en) * | 1991-04-05 | 1993-04-23 | Yamazaki Baking Co Ltd | Expansion measurement method, device and blending reconfirmation method of dough such a bread |
| JP6464354B1 (en) * | 2018-06-18 | 2019-02-06 | 株式会社極洋 | Fish meat production method and fish meat salinity measurement method |
| US11166598B2 (en) * | 2015-11-30 | 2021-11-09 | Whirlpool Corporation | Cooking system |
-
1989
- 1989-05-19 JP JP12569789A patent/JP2815399B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0599869A (en) * | 1991-04-05 | 1993-04-23 | Yamazaki Baking Co Ltd | Expansion measurement method, device and blending reconfirmation method of dough such a bread |
| US11166598B2 (en) * | 2015-11-30 | 2021-11-09 | Whirlpool Corporation | Cooking system |
| JP6464354B1 (en) * | 2018-06-18 | 2019-02-06 | 株式会社極洋 | Fish meat production method and fish meat salinity measurement method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2815399B2 (en) | 1998-10-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Udy | Improved dye method for estimating protein | |
| CN103412013A (en) | Fish meal freshness degree detection device based on electronic tongue | |
| Eklund | On the determination of available lysine in casein and rapeseed protein concentrates using 2, 4, 6-trinitrobenzenesulphonic acid (TNBS) as a reagent for free epsilon amino group of lysine | |
| Lupin et al. | Water activity and salt content relationship in moist salted fish products | |
| Cheng et al. | Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging | |
| JP2815399B2 (en) | Method for measuring moisture content of fish meat surimi and detection system by this method | |
| US4554255A (en) | Determination of sulfurous acid in liquids and an apparatus therefor | |
| JP7289680B2 (en) | Methods for evaluating the dryness of processed foods | |
| PRATER et al. | Determination of sulfur dioxide in dehydrated foods | |
| WO1999010530A1 (en) | Estimation of nucleic acid | |
| Stansby et al. | An electrometric method for detection of relative freshness of haddock | |
| JPH08297108A (en) | Measuring method for slurry concentration | |
| Northrop | THE COMBINATION OF ENZYME AND SUBSTRATE: I. A METHOD FOR THE QUANTITATIVE DETERMINATION OF PEPSIN. II. THE EFFECT OF THE HYDROGEN ION CONCENTRATION. | |
| JP2815380B2 (en) | Measurement method of fish meat protein content | |
| JP7297481B2 (en) | Methods for evaluating the dryness of processed foods | |
| RU2281497C2 (en) | Phase method of measuring content of sodium chloride in fish and fish products | |
| Williams et al. | A comparison of selected methods for determining sulfite in prawns | |
| Dhont | A polarographic method for determining nitrite in meat-curing brines | |
| JPS6365336A (en) | Water content measuring method | |
| JPH06261709A (en) | Method for controlling salting process in meat processing | |
| RU2563820C1 (en) | Buckwheat groats freshness determination method | |
| JP2002207025A (en) | Freshness measuring method for fishes | |
| NO981172L (en) | Method and apparatus for monitoring cellulose boiling | |
| Tella et al. | An extraction method for evaluating the seed proteins of cowpea [Vigna unguiculata (L) Walp] | |
| Kolling et al. | Potentiometric study of base strengths in the binary solvent, acetic acid-chloroform |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |