HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >

Sort by: In order: Results/Page Authors/Record:
Export metadata:
Showing results 21 to 31 of 31
< previous 
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
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 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 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; 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 UNIVERSITYFeb-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 UNIVERSITYFeb-1959
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)村田, 喜一; 大石, 圭一; 飯田, 優いか食中毒の生化学的研究:第1報 貯蔵中に於けるアミン類の変化Biochemical Studies on Squid Meat Food Poisoning:Ⅰ. Identification of amines in squid meat during the period of preservation.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1957
bulletin (article)村田, 喜一; 大石, 圭一; 飯田, 優いか食中毒の生化学的研究:第2報 生成アミン類の消長に就いてBiochemical Studies on Squid Meat Food Poisoning:Ⅱ. Increase and decline of amines of squid meat during preservation.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1957
bulletin (article)村田, 喜一; 大石, 圭一魚肉研究法の基礎的檢討:2.魚肉腐敗研究法の一考察(サメ肉の使用について)FUNDAMENTAL EXAMINATION FOR STUDYING FISH MEAT.:Ⅱ. A NEW METHOD FOR ESTIMATING THE PUTREFACTION OF FISH MEAT.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1952
bulletin (article)村田, 喜一; 大石, 圭一魚肉研究法の基礎的檢討:1.魚體の各部分比に就いてFUNDAMENTAL EXAMINATION FOR STUDIES ON FISH MEAT.:PART Ⅰ. ON THE GRAVIMETRIC CONSTITUTION OF FISH BODY北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1952
Showing results 21 to 31 of 31
< previous 

 

Hokkaido University