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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)谷川, 英一; 須能, 正美イカ完全利用に關する研究:第5報 スルメイカ肉の榮養價とその各種處理による消化率の差異STUDIES ON THE COMPLETE UTILIZATION OF SQUID (Ommastrephes sloani pacificus).:Ⅴ. NUTRITIVE AND DIGESTIBILITY OF SQUID MEAT.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)谷川, 英一; 秋場, 稔イカ完全利用に關する研究:第6報 スルメ製造に關する研究(其の一)朝燒スルメの原因並びにその防止法(1)STUDIES ON THE COMPLETE UTILIZATION OF SQUID (Ommastrephes sloani pacificus).:Ⅵ. STUDIES ON THE MANUFACTURE OF “Surume” (DRIED SQUID) (1). THE CAUSE AND THE METHOD OF PREVENTION OF SO CALLED “MORNING-BURN” OF “Surume” (DRIED SQUID).北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)谷川, 英一; 西村, 誠吾カニ罐詰の細菌学的研究:第2報 二三のカニ罐詰の膨脹に就て(その2)Bacteriological Studies on Canned Crab:Ⅱ. Bacteriological studies on the swelling of canned crab (2)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1954
bulletin (article)谷川, 英一; 子野日, 衛カニ罐詰の細菌学的研究:第3報 二三のカニ罐詰の膨脹に就て(その3)Bacteriological Studies on Canned Crab:Ⅲ. Bacteriological studies on the swelling of canned crab (3)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1954
bulletin (article)谷川, 英一; 手塚, 一世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”北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1954
bulletin (article)井上, 安之助; 谷川, 英一カニ罐詰の細菌學的研究:第1報 二、三のカニ罐詰の膨張についてBACTERIOLOGICAL STUDIES ON CANNED CRAB.:Ⅰ. BACTERIOLOGICAL STUDIES ON THE SWELLING OF CANNED CRAB.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)谷川, 英一; 藤井, 豊カマボコ表面よりのネト細菌の侵入速度Velocity of Invasion of Bacteria from the Point of the Slime (“Neto”) formed on the Surface of the Fish Jelly Product, (“Kamaboko”)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1958
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第1報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (1)冷凍魚を原料とした罐詰の異臭成分についてStudies on the Manufacture of Canned Salmon:Ⅰ. The odor in canned salmon manufactured from frozen fish as the raw material (1) Chemical components of the odor of canned salmon made from frozen fish北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第2報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (2)冷蔵室内の臭気についてStudies on the Manufacture of Canned Salmon:Ⅱ. The odor in canned salmon manufactured from frozen fish as the raw material (2) On the particular odor in the refrigerated warehouse北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第3報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (3)サケ冷凍貯蔵中の油脂の変化Studies on the Manufacture of Canned Salmon:Ⅲ. The odor in canned salmon manufactured from frozen fish as the raw material (3) On the oxidative rancidity of salmon fats during cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第4報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (4)サケ冷凍貯蔵中の窒素量の変化Studies on the Manufacture of Canned Salmon:Ⅳ. The odor in canned salmon manufactured from frozen fish as the raw material (4) Changes in the various types of nitrogen in salmon meat during cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第5報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (5)サケ冷凍貯蔵中の揮発性物質の消長Studies on the Manufacture of Canned Salmon:Ⅴ. The odor in canned salmon manufactured from frozen fish as the raw material (5) Changes in the volatile compounds in salmon meat during cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)元広, 輝重; 秋場, 稔; 木村, 昇; 谷川, 英一サンマみりん干に対するソルビン酸の防黴効果Sorbic acid as a growth inhibitor to fungi on dried seasoned saury北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
bulletin (article)谷川, 英一; 八木, 忠夫サンマ水煮並にトマト・ソース漬罐詰における原料鮮度と製品々質との関係The Relation between the Freshness Degree of Raw Saury (Cololabis saira (BREVOORT)) and the Qualities of Canned Boiled Saury and of Canned Tomato-Sauced Saury北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1954
bulletin (article)谷川, 英一; 川南, 不止夫; 八木, 忠夫ホツケ肉の腐敗に関する研究:第1報 ホツケ肉の腐敗速度並びに製品原料としての鮮度限界に関する研究Studies on the Decomposition of Atka Mackerel (Pleurogrammus azonus, “Hokke” in Japanese) Meat:Ⅰ. On the velocity of bacterial decomposition of Atka mackerel meat and the limit of freshness of the meat as the raw material北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1954
bulletin (article)谷川, 英一; 元広, 輝重; 秋場, 稔魚貝類の鮮度保持に関する研究:第1報 ニトロフラゾーン含有氷によるサバ,スケソウタラの保蔵についてStudies on Keeping Freshness of Raw Fish and Shellfish:Ⅰ. Storage of mackerel and Alaska pollack in ice containing nitrofurazone北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1964
bulletin (article)谷川, 英一; 洲脇, 操; 秋場, 稔魚肉ソーセージの殺菌に関する研究(その1)Studies on the Heat Sterilization of Fish Sausage-(1)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1960
bulletin (article)谷川, 英一; 秋場, 稔; 元広, 輝重魚肉ソーセージの変敗に関する研究:第1報 魚肉ソーセージ軟化の製造学的研究Studies on Spoilage of Fish Sausage:Ⅰ. Softening of Fish Sausage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1963
bulletin (article)谷川, 英一; 元広, 輝重; 秋場, 稔魚肉ソーセージの変敗に関する研究:第2報 魚肉ソーセージの黒斑生成機構についてStudies on Spoilage of Fish Sausage:Ⅱ. A Mechanism of Black Spot Discoloration on Fish Sausage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1963
bulletin (article)元広, 輝重; 秋場, 稔; 吉本, 貞男; 谷川, 英一魚粕検査における簡易粗脂肪定量法(1):アセトン・塩化カリ法についてRapid and Simple Quantitative Determination of Crude Oil in Fish Scrap for Fertilizer:Ⅰ. On an extraction method by aceton and potassium chloride北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1968
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