2024-03-28T15:40:47Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/230392019-04-25T01:48:08Zhdl_2115_21558hdl_2115_21524hdl_2115_141カマボコ表面よりのネト細菌の侵入速度Velocity of Invasion of Bacteria from the Point of the Slime (“Neto”) formed on the Surface of the Fish Jelly Product, (“Kamaboko”)谷川, 英一TANIKAWA, Eiichi藤井, 豊FUJII, Yutakaopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1958-08jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/230390018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY92145148https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23039/1/9%282%29_P145-148.pdfapplication/pdf5.52 MB1958-08