@article{oai:kpu.repo.nii.ac.jp:00005642,
 author = {田宮, 尚武 and Tamiya, Naotake and 小松, 明徳 and Komatsu, Akinori},
 journal = {西京大学学術報告. 農学, The scientific reports of the Saikyo University. Agriculture},
 month = {Sep},
 note = {saltingに於けるNaClの滲透量について実験した結果を要約すれば次の様である。(1) NaCl濃度の増すに従い滲透量は増加し, 其の増加程度は濃度の大なる程大きい。(2) 浸漬日数の増すに従い滲透量は増加し, 其の増加程度は日数が増すに従い減少する。(3) 温度が増すに従い滲透量は増加する。此の場合の増加程度は本実験では明瞭でない。(4) pickle curingによる肉重量の増加に関してはNaCl濃度の小なる程大きい。但し肉重量が減少し初める濃度については明らかに断定出来ない。本実験はNaClの肉への滲透量のみであるので, 焼豚製造に於ける調味液の配合, 及浸漬日数等後日実験の結果を待つて結論づけたい。, A summary of results obteined by this experiment on the osmotic action of NaCl in the salting are as follows. 1. The osmotic capacity of NaCl increase in proportion to its density and the increasing degree is enlarged as the density mode strong. 2. The osmotic capacity increase in proportion to days, the less its rate. 3. In the respect of osmotic capacity to the temperature, the fomer increase in proportion as the latter rises and the rate of increase is not clear in this experiment. 4. About the change of the weight of meat by pickle curing, its weight increases up to the certain point of density and on the controry, over the point, as the density be comes larger, its rate decrease. But the density in which point to weight begines to decrease cannot be concluded clearly in this experiment. In addition to this fact the experiment refers only to the osmosis of NaCl, so about the conbination of condements and steeped days in the manufacturing of chinese type pork-steak, we showed like to judge by the results of next experiment},
 pages = {179--182},
 title = {燒豚製造に関する研究 : I. Salting に於ける NaCl の滲透性について},
 volume = {5},
 year = {1953},
 yomi = {タミヤ, ナオタケ and コマツ, アキノリ}
}