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カツオ節二次加工の産業構造と市場の変化
http://hdl.handle.net/10069/25422
http://hdl.handle.net/10069/25422b48edb36-36d6-4e93-89f3-d55543e85840
名前 / ファイル | ライセンス | アクション |
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suisan92_1.pdf (675.5 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2011-07-28 | |||||
タイトル | ||||||
タイトル | カツオ節二次加工の産業構造と市場の変化 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | カツオ節の二次加工 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Katsuobushi secondary processing | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 企業再編 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Industrial restructuring | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食の簡便化 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Food simplification | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
片岡, 千賀之
× 片岡, 千賀之× マンチョロ, ウィリー・L. |
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著者別名 | ||||||
姓名 | Kataoka, Chikashi | |||||
著者別名 | ||||||
姓名 | Mantjoro, Willy L. | |||||
その他のタイトル | ||||||
その他のタイトル | The structure of the Katsuobushi secondary processing industry and the exchange of it's market | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Katsuobushi (dried skipjack used for flavoring) is almost always distributed as a material for secondary products like sliced foods, powdery flavoring, rice seasoning, soup, and extract for family or business consumption. As a result, the katsuobushi processing industry is integrated with the secondary processing industry. The total supply of katsuobushi from both domestic production and importation have increased while slicing, powdery flavoring, rice seasoning have decreased. Meanwhile soup and extract have increased in accordance with the progress of food simplification. Katsuobushi slicing makers are located at the katsuobushi processing area, a big company locating area, and urban areas. Katsuobushi slicing production leaped up in the 1970s through the innovation of packaging. Powdery flavoring makers rose mainly from general secondary katsuobushi processing makers and synthetic flavoring makers in the boom of instant foodstuffs. Soup makers are mainly composed of soy sauce makers and general katsuobushi processing makers. The soup production industry become the biggest destination of katsuobushi. Extract makers developed in the katsuobushi processing area. Extract from skipjack and katsuobushi became a remarkable material for functionary and health food in the recent years. The exchange of the katsuobushi delivery ratio forces the secondary processing and katsuobushi processing industries to restructure. | |||||
書誌情報 |
長崎大学水産学部研究報告 en : Bulletin of the Faculty of Fisheries Nagasaki University 号 92, p. 1-17, 発行日 2011-03 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 05471427 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00178473 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
出版者別言語 | ||||||
The Faculty of Fisheries, Nagasaki University | ||||||
sortkey | ||||||
1 | ||||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 長崎大学水産学部研究報告, 92, pp.1-17; 2011 |