Type | Author(s) | Title | Other Titles | Citation | Citation(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 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 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 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) | 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 UNIVERSITY | Feb-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 UNIVERSITY | Feb-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 UNIVERSITY | Nov-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 UNIVERSITY | Nov-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 UNIVERSITY | May-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 UNIVERSITY | May-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 UNIVERSITY | Aug-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 UNIVERSITY | May-1952 |