2024-03-28T15:34:02Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/233372019-04-25T01:53:58Zhdl_2115_21596hdl_2115_21524hdl_2115_141FUNDAMENTAL STUDIES ON FOOD POISONING CAUSED BY SEA FOODS:Ⅰ. On the Fate of Histamine Contents during the Drying of Fish Meat.水産食品による食中毒に関する基礎的研究:Ⅰ.魚肉乾燥中におけるヒスタミン量の変化についてTAKAGI, Mitsuzōopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1968-02engdepartmental bulletin paperVoRhttp://hdl.handle.net/2115/233370018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY184385391https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23337/1/18%284%29_P385-391.pdfapplication/pdf332.25 KB1968-02