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Showing results 21 to 37 of 37
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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)TAKAMA, Kōzō; ANDOU, Sei-ichi; ZAMA, Kōichi; NAKAMURA, Shigeo; AKATSUKA, Shin'ichiroThe Quality of Frozen Sand Lance Treated with a Water-Dispersible Tocopherol Mixture水分散性トコフェロール剤処理の凍結貯蔵イカナゴの品質保持北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1978
bulletin (article)TAKAMA, Kōzō; ZAMA, KōichiThe Properties of Thermally Deteriorated Cooking Oils and Their Effects on Fries加熱劣化油の性状とその揚物に及ぼす影響北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1978
bulletin (article)MIZUSHIMA, Yoshikiyo; TAKAMA, Kōzō; ZAMA, KōichiEffect of Copper, Iron and Hemin on Lipid Oxidation in Fish Flesh Homogenate魚肉ホモヂネート中の脂質酸化におよぼす銅・鉄・ヘミンの影響北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1977
bulletin (article)TAKAMA, Kōzō; ZAMA, KōichiLactones in Heated Fish Lipid加熱魚肉脂質中のラクトン類北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1975
bulletin (article)高間, 浩蔵魚類筋肉脂質の冷凍貯蔵中における変化:Ⅴ.魚肉中の脂質酸化促進物質Changes in the Flesh Lipids of Fish during Frozen Storage:Ⅴ. Accelerative substances of lipid oxidation in the muscle of the rainbow trout北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYDec-1974
bulletin (article)高間, 浩蔵魚類筋肉脂質の冷凍貯蔵中の変化:Ⅳ.低温におけるトリグリセライドおよびレシチンの自動酸化分解Changes in the Flesh Lipids of Fish during Frozen Storage:Ⅳ. Autoxidations of triglyceride and lecithin in cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYOct-1974
bulletin (article)高間, 浩蔵; 座間, 宏一; 五十嵐, 久尚魚類筋肉脂質の冷凍貯蔵中における変化:Ⅱ 数種魚類筋肉脂質Changes in the Flesh Lipids of Fish during Frozen Storage.:Part Ⅱ. Flesh lipids of several species of fish北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1972
bulletin (article)高間, 浩蔵; 座間, 宏一; 五十嵐, 久尚サケ卵発生過程中における脂質成分の変化Changes in the Lipids during the Development of Salmon Eggs北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1969
bulletin (article)高間, 浩蔵; 座間, 宏一; 五十嵐, 久尚魚類筋肉脂質の冷凍貯蔵中における変化:Ⅰ ホンマグロ筋肉脂質Changes in the flesh lipids of fish during frozen storage:Part Ⅰ. Flesh lipids of bluefin tuna, Thunnus orientalis北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
bulletin (article)座間, 宏一; 高間, 浩蔵; 五十嵐, 久尚サケ・マス類の脂質:第10報 ギンザケ及びベニザケ脾臓の脂質Lipids of Salmonoid Fishes:Ⅹ. Lipids from spleen of silver salmon, Oncorhynchus kisutch, and red salmon, O. nerka北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1967
bulletin (article)高間, 浩蔵; 座間, 宏一; 五十嵐, 久尚スケトウダラ筋肉の脂質Lipids of Alaska pollack (Theragra chalcogramma)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)羽田野, 六男; 座間, 宏一; 高間, 浩蔵; 坂井, 稔; 五十嵐, 久尚ナガズカ卵巣の毒性物質:第1報 毒性物質の抽出とその化学的性質Toxic Substance of the Roe of Northern Blenny:Ⅰ. On the extraction of toxic substance and its chemical properties北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1964
bulletin (article)五十嵐, 久尚; 座間, 宏一; 高間, 浩蔵; 羽田野, 六男アカガレイ脂質:第4報 アカガレイ卵脂質Lipids of Flounder:Ⅳ. Egg Lipids of the Flounder, Hippoglossoides Dubius北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1963
bulletin (article)五十嵐, 久尚; 座間, 宏一; 高間, 浩蔵; 羽田野, 六男アカガレイ脂質:第3報 アカガレイ肝臓脂質Lipids of Flounder:Ⅲ. Liver Lipids of the Flounder, Hippoglossoides Dubius北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1963
bulletin (article)高間, 浩蔵; 羽田野, 六男; 座間, 宏一; 五十嵐, 久尚水産動物油脂脂肪酸組成のガスクロマトグラフ分析Gas Chromatographic Analysis of Fatty Acid Composition of Marline Animal Oils.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1963
bulletin (article)羽田野, 六男; 座間, 宏一; 五十嵐, 久尚; 高間, 浩蔵サケ・マス類の脂質:第6報 サケ血合筋複合脂質Lipids of Salmonoid Fishes:Ⅵ. Conjugated lipids from dark-coloured muscle of dog salmon, Oncorhynchus keta北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1962
bulletin (article)五十嵐, 久尚; 座間, 宏一; 高間, 浩蔵貝類脂質Fatty oil from Shell-fish北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1961
Showing results 21 to 37 of 37
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