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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)飯田, 優; 大石, 圭一; 村田, 喜一水産動物筋肉の生化学的研究:第3報 褐変ホタテ貝柱より分離した一着色物質についてBiochemical Studies on Muscle of Sea Animals:Ⅲ. On a compound isolated from discolored Hotate-kaibashira, dried 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 UNIVERSITYSep-1964
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 UNIVERSITYNov-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 UNIVERSITYNov-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 UNIVERSITYMay-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 UNIVERSITYAug-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 UNIVERSITYNov-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 UNIVERSITYNov-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 UNIVERSITYNov-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 UNIVERSITYFeb-1960
bulletin (article)浅川, 学; 飯田, 優; 大石, 圭一麻ひ性貝毒成分の加圧加熱処理による組成変化について:毒化ホタテガイの缶詰加工に関連してStudies on PSP (Paralytic Shellfish Poison) Compositions When Heated under Pressure as Related to the Canning Process of Toxic Scallops北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1986
bulletin (article)大石, 圭一; 原田, 武夫; 北爪, 博彦明治6年における函館の昆布市場:高田家文書の断片を資料としてOn the Hakodate Kombu Market in 1873, according to Seventeen Loan Documents of the Takada Family北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1986
Showing results 21 to 31 of 31
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