2024-03-28T08:34:19Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/229502019-04-25T02:49:57Zhdl_2115_21549hdl_2115_21524hdl_2115_141イカ完全利用に関する研究:第12報 夏イカ肉と秋イカ肉の分解性の差異に関する研究Studies on the Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅡ. On the difference of decomposable velocities of summer and autumn squid meat谷川, 英一TANIKAWA, Eiichi元廣, 輝重MOTOHIRO, Terushige石子, 博敏ISHIKO, Hirotoshi藤井, 豊FUJII, Yutaka谷地, 健二郎YACHI, Kenjiroopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1956-05jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/229500018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY714961https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/22950/1/7%281%29_P49-61.pdfapplication/pdf1.24 MB1956-05