2024-03-29T02:17:53Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/227112019-04-25T04:32:31Zhdl_2115_21529hdl_2115_21524hdl_2115_141塩辛の細菌學的研究:第3報 塩辛熟成中に於ける細菌數の變化に就てBACTERIOLOGICAL STUDIES OF SHIOKARA OR “SOUSED SQUID”:3. ON THE VARIATIONS OF NUMBER OF BACILLI IN SHIOKARA DURING ITS RIPENING.長尾, 淸660北海道大学水産学部Departmental Bulletin Paperapplication/pdfhttp://hdl.handle.net/2115/22711https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/22711/1/2%282%29_P145-150.pdf0018-3458AN00230314北海道大學水産學部研究彙報221451501951-09jpnpublisher