Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
bulletin (article) | 大石, 圭一; 田村, 祐子; 佐坂, 欣二; 村田, 喜一 | 昆布の品質:第1報 昆布の品質判定 | Quality of Edible Seaweeds belonging to the Laminariaceae:1. Evaluation of the quality | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1959 |
bulletin (article) | 村田, 喜一; 大石, 圭一; 田村, 祐子; 金井, 英治; 和田, 幸子; 柴田, 一郎; 木村, 喬久 | 昆布の品質:第2報 マコンブの品質に対する検討 | Quality of Edible Seaweeds belonging to the Laminariaceae:2. Studies on the quality of Laminaria japonica. | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1959 |
bulletin (article) | 飯田, 優; 荒木, 功; 村田, 喜一; 大石, 圭一 | 水産動物筋肉の生化学的研究:第2報 ホタテ貝柱の変色度の表示法について | Biochemical Studies on the Muscle of Sea Animals:Ⅱ. On color-evaluation of hotate-kaibashira adductor muscle of scallop (Pecten yessoensis) | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1961 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第1報 函館産カレイ類-その商品学的研究- | Quality of Flatfish from Hakodate:1. Flatfish from Hakodate -from the viewpoint of study of merchandise, not from the biology- | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1958 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第2報 函館産カレイ類の品質-その順位の決定- | Quality of Flatfish from Hakodate:2. Evaluation of the quality | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1958 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第3報 品質を決定する要因 1 品質と生態及び形態との関係 | Quality of Flatfish from Hakodate.:Part 3. The factors deciding the quality. 1. Relations between the quality and features, ecological and morphological. | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1959 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第3報 品質を決定する要因 2 品質と魚肉の一般成分(水分,灰分,脂肪,蛋白) | Quality of Flatfish from Hakodate:Part 3. Factors deciding the quality 2. Relations between the quality and ordinary chemical constituents | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1959 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第3報 品質を決定する要因 3 品質と結締組織量との関係 | Quality of Flatfish from Hakodate:Part 3. The factors deciding the quality 3. Relations between the quality and the amount of connective tissue | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1959 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第3報 品質を決定する要因 4 品質と酸可溶燐 | Quality of Flatfish from Hakodate:Part 3. The factors deciding the quality 4. Relations between the quality and the amount of acid soluble phosphorus | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1959 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第3報 品質を決定する要因 5 品質とエキス窒素との関係 | Quality of Flatfish from Hakodate:Part 3. The factors deciding the quality 5. Relations between the quality and the extractive nitrogen | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1959 |
bulletin (article) | 大石, 圭一 | 函館産カレイ類の品質:第3報 品質を決定する要因 6 品質とエキスアミノ酸組成 | Quality of Flatfish from Hakodate:Part 3. Factors deciding the quality 6. Relations between the quality and the amino acid composition of the muscle extractives | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1960 |