2024-03-28T19:47:19Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/228672019-04-25T01:59:51Zhdl_2115_21542hdl_2115_21524hdl_2115_141カニ罐詰の細菌学的研究:第4報 タラバガニ罐詰の膨張罐より分離せる細菌の胞子濃度と殺菌程度との関係Bacteriological Studies on Canned Crab:Ⅳ. The relation between the degree of sterilization and the concentration of the bacterial spore suspension which was isolated from “swelled canned crab”谷川, 英一手塚, 一世660北海道大学水産学部Departmental Bulletin Paperapplication/pdfhttp://hdl.handle.net/2115/22867https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/22867/1/5%282%29_P202-208.pdf0018-3458AN00230314北海道大學水産學部研究彙報522022081954-08jpnpublisher