トマトーサージン罐詰に於ける魚體の色と其鮮度
1938 年 7 巻 4 号 p. 227-228
詳細
1938 年 7 巻 4 号 p. 227-228
The correlations between fish meat colour of the canned tomato sardine and their freshness are reported in this paper. With back of each of 3 to 5 sardine from each can, the amount of white and black stimulus, as well as the hues, were measured by BLOCH's three colour filters method. Percentage of NH ?? -N of each sample was also determined as the measure of freshness. From the results, correlation tables are obtained as shown in tables 1 to 3, with the correlation ratios among them as listed in table 4.
