Type | Author(s) | Title | Other Titles | Citation | Citation(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 UNIVERSITY | Sep-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 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 |
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 UNIVERSITY | Aug-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 UNIVERSITY | Aug-1986 |