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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Motohiro, TerushigeSTUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅲ. DISCUSSION OF METHODS FO-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, MinoruSTUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅳ. STUDIES ON THE INFLUENCE-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Motohiro, TerushigeSTUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅱ. VELOCITY OF BACTERIAL DE-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Kimura, MorihisaSTUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:1. ON THE VELOCITY OF AUTOL-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, MinoruSTUDIES ON THE MANUFACTURE OF CANNED CRAB:PART. Ⅰ ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (BRANDT):REPORT 2. THE DIFFERENCE OF QUALITY OF CANNED CRAB MADE FROM DIFFERENT PARTS OF CRAB BODY-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1953
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru; Akiba, Susumu; Motohiro, TerushigeSTUDIES ON THE MANUFACTURE OF CANNED CRAB:REPORT 3. STUDIES ON THE INFLUENCES UPON THE QUALITY OF CANNED CRAB OF THE KINDS OF WATER USED AND NUMBER OF TIMES OF CHANGE OF WATER FOR BOILING CRAB REMOVED FROM CARAPACE-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1953
bulletin (article)Tanikawa, Eiichi; Motohiro, Terushige; Abe, ShinjiSTUDIES ON THE MANUFACTURE OF CANNED CRAB:REPORT 4. STUDIES ON B. coli IN CANNING WATER-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1953
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Motohiro, TerushigeSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅰ. COMPARISON OF CHEMICAL COMPONENTS OF MEAT OF MACKEREL CAUGHT RESPECTIVELY IN THE JAPAN SEA AND IN THE PACIFIC OCEAN OFF THE HOKKAIDO COAST.-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)Tanikawa, Eiichi; Akiba, Susumu; Inoue, Yasunosuke; Akiba, Minoru; Motohiro, TerushigeSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅱ. RELATION BETWEEN THE FRESHNESS OF MACKEREL MEAT AND THE QUALITY OF THE CANNED PRODUCT.-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Susumu; Akiba, Minoru; Motohiro, TerushigeSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅲ. RELATIONS BETWEEN QUALITY OF CANNED MACKEREL AND THE LEAVING TIME BEFORE RETORTING (STERILIZATION) AFTER THE CANS HAVE BEEN SEAMED.-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)TANIKAWA, Eiichi; INOUE, Yasunosuke; NUMAKURA, TadahiroSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅳ. STUDIES ON DEFORMATION OF SHAPE OF THE CONTENT IN THE CANNED MACKEREL.-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)TANIKAWA, Eiichi; INOUE, YasunosukeSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅵ. STUDIES ON THE CAUSE OF THE SPRINGER OF CANNED MACKEREL.-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru; Numakura, TadahiroSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅴ. STUDIES ON THE FORMATION OF CURD IN CANNED MACKEREL.-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
bulletin (article)TANIKAWA, Eiichi; YAGI, TadaoSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL:Part Ⅶ. The Relation between the Freshness Degree of Raw Mackerel Meat and the Quality of Canned Boiled Mackerel-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1954
bulletin (article)TANIKAWA, Eiichi; WAKASA, Tetsuro; NAGASAWA, YoshioSTUDIES ON THE MUSCLE MEAT OF PARALITHODES CAMTSCHATICA (TIL.)-(Ⅰ)-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1958
bulletin (article)Tanikawa, Eiichi; Nagasawa, Yoshio; Akiba, MinoruSTUDIES ON THE MUSCLE MEAT OF PARALITHODES CAMTSCHATICA (TILESIUS)-(Ⅱ)-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1959
bulletin (article)TANIKAWA, Eiichi; YOSHITANI, SetsukoSTUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅲ. A Comparison of the Chemical Components of the Meat of Sea Cucumber with the Meat of Other Marine Animals-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1955
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Yoshitani, SetsukoSTUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅳ. Digestibility of Meat of Sea Cucumber-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1955
bulletin (article)TANIKAWA, EiichiSTUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅰ. General Introduction and Explanation of Plan of Investigations-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1955
bulletin (article)TANIKAWA, Eiichi; WAKASA, TetsuroSTUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅶ. Inorganic Matter in the Meat of Stichopus japonicus-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1955
Showing results 21 to 40 of 101
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