煉製品に関する研究-I

足の表現方法について

抄録

Since the elastic properties of fish jelly had not been appreciated enough by the preceding simple measurement, the measurements of modulus of respitution and of shortness and crispness were done in addition to the former method.
The experiments by this combined method, comparing with those by sensory method, were made on various fish jellies, and it was found that this method was suitable for the estimation of elastic properties.