@article{oai:kpu.repo.nii.ac.jp:00004709,
 author = {小松, 明徳 and 国松, 豊 and KOMATSU, AKINORI and KUNIMATSU, YUTAKA},
 journal = {京都府立大學學術報告. 農學, The scientific reports of Kyoto Prefectural University. Agriculture},
 month = {Sep},
 note = {Gerber butyrometerにblenderで糊状に均質化した牛肉2∿10gを採り, 濃硫酸7∿8mlと氷醋酸5mlまたはアミルアルコール1mlを加えて分解して脂肪を分離し, 遠心分離後70℃におけるbutyrometerの読みから次式を用いて極めて短時間で正確に牛肉の脂肪含量を測定する方法を述べた。[numerical formula], A rapid method for the determination of fat content in beef meat by use of Gerber butyrometer is reported. Weigh 2-10g of finely homogenized beef meat into a Gerber butyrometer. Add 5ml. of glacial acetic acid or 1ml. of amylalcohol and then cautiously add 7-8ml. of concentrated sulfuric acid in order that the proteins of meat are dissolved and the fat liberated. Centrifuge the butyrometer at approximately 1,000 r.p.m. for 5 minutes and read the fat column at 70℃ after removal from centrifuge. Fat conttent of beef meat can be calculated from readings of meniscus by using the following formula. [numerical formula]},
 pages = {70--72},
 title = {Gerber butyrometer による牛肉脂肪の迅速定量法(農学部門)},
 volume = {13},
 year = {1961},
 yomi = {コマツ, アキノリ and クニマツ, ユタカ}
}