2024-03-29T13:18:13Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/227812019-04-25T03:35:34Zhdl_2115_21537hdl_2115_21524hdl_2115_141STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:1. ON THE VELOCITY OF AUTOLTanikawa, EiichiAkiba, MinoruKimura, Morihisa660北海道大学水産学部Departmental Bulletin Paperapplication/pdfhttp://hdl.handle.net/2115/22781https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/22781/1/4%281%29_P1-7.pdf0018-3458AN00230314北海道大學水産學部研究彙報41171953-05engpublisher