@article{oai:kpu.repo.nii.ac.jp:00005350,
 author = {田口, 邦子 and Taguchi, Kuniko and 河端, 信 and Kawabata, Makoto and 大槻, 耕三 and Otsuki, Kozo},
 journal = {京都府立大学学術報告. 理学・生活科学, The scientific reports of the Kyoto Prefectural University. Natural science and living science},
 month = {Nov},
 note = {The fish protein concentrate (FPC) was prepared from salted sardine by the extraction with iso-propanol and n-hexane. The FPC consists of 83.3% crude protein, 2.7% crude ash and 0.3% crude fat, and the amino acid composition was nutritionally ideal for human consumption. Among the functional properties of the FPC from salted sardine, the water holding capacity and the whippability were superior to those of the FPC from raw sardine. Since there is no heating process in preparation of the FPC, the product has excellent functional properties, and it is practically tasteless, odorless and has a faint gray color. It is suggested that this FPC is suited as a 'meat extender' in ground meat products.},
 pages = {17--21},
 title = {塩蔵イワシから調製した魚肉たん白濃縮物について(B. 生活科学)},
 volume = {31},
 year = {1980},
 yomi = {タグチ, クニコ and カワバタ, マコト and オオツキ, コウゾウ}
}