2024-03-29T12:44:15Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/226812019-04-25T01:59:49Zhdl_2115_21526hdl_2115_21524hdl_2115_141鹽辛の細菌學的研究:第2報 再び塩辛の熟成中に於ける成分の變化に就てBACTERIOLOGICAL STUDIES OF SHIOKARA OR “SOUSED SQUID.”:2. THE STUDIES ON THE CHEMICAL CHANGES IN THE RIPENING PROCESS.長尾, 淸木村, 喬久660北海道大学水産学部Departmental Bulletin Paperapplication/pdfhttp://hdl.handle.net/2115/22681https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/22681/8/1%282%29_P81_85.pdf0018-3458AN00230314北海道大學水産學部研究彙報1281851951-02jpnpublisher