2024-03-29T01:43:10Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/228682019-04-25T00:21:53Zhdl_2115_21542hdl_2115_21524hdl_2115_141サンマ水煮並にトマト・ソース漬罐詰における原料鮮度と製品々質との関係The Relation between the Freshness Degree of Raw Saury (Cololabis saira (BREVOORT)) and the Qualities of Canned Boiled Saury and of Canned Tomato-Sauced Saury谷川, 英一TANIKAWA, Eiichi八木, 忠夫YAGI, Tadaoopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1954-08jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/228680018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY52209221https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/22868/1/5%282%29_P209-221.pdfapplication/pdf704.07 KB1954-08