| Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
| bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Yoshitani, Setsuko | STUDIES 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 UNIVERSITY | Feb-1955 |
| bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Yoshitani, Setsuko | STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅱ. Seasonal Changes of Chemical Components of 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 UNIVERSITY | Feb-1955 |
| bulletin (article) | 谷川, 英一; 秋場, 稔; 沼倉, 忠弘 | イカ完全利用に関する研究：第11報 スルメ製造に関する研究(其の四) スルメ製造中における「ムレ」に就て | STUDIES ON THE COMPLETE UTILIZATION OF SQUID (Ommastrephes sloani pacificus)：ⅩⅠ. STUDIES ON THE MANUFACTURE OF “SURUME” (DRIED SQUID) (4) ON THE MUSTINESS OF SQUID MEAT DURING ITS DRYING | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1954 |
| bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru; Akiba, Susumu; Motohiro, Terushige | STUDIES 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 UNIVERSITY | Aug-1953 |
| bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru | STUDIES 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 UNIVERSITY | Aug-1953 |
| bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Motohiro, Terushige | STUDIES 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 UNIVERSITY | May-1953 |
| bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru | STUDIES 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 UNIVERSITY | May-1953 |
| bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Motohiro, Terushige | STUDIES 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 UNIVERSITY | May-1953 |
| bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Kimura, Morihisa | STUDIES 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 UNIVERSITY | May-1953 |
| 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 UNIVERSITY | May-1952 |
| bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru; Numakura, Tadahiro | STUDIES 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 UNIVERSITY | May-1952 |
| bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Susumu; Akiba, Minoru; Motohiro, Terushige | STUDIES 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 UNIVERSITY | May-1952 |
| bulletin (article) | Tanikawa, Eiichi; Akiba, Susumu; Inoue, Yasunosuke; Akiba, Minoru; Motohiro, Terushige | STUDIES 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 UNIVERSITY | May-1952 |
| bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Motohiro, Terushige | STUDIES 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 UNIVERSITY | May-1952 |
| bulletin (article) | Akiba, Minoru | STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅲ) | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1952 |
| bulletin (article) | Akiba, Minoru | STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅱ) | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Dec-1951 |
| bulletin (article) | 谷川, 英一; 福田, 正彦; 秋場, 稔 | 貯藏性水産食品製造に關する研究：第11報 食品表面への塩酸ゴム被膜形成による食品の防腐 | STUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS.：ⅩⅠ. PRESERVATION OF MARINE FOOD PRODUCTS BY THE MEMBRANE. | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Sep-1951 |
| bulletin (article) | 谷川, 英一; 福田, 正彦; 秋場, 稔 | 貯藏性水産食品製造に關する研究：第10報 ライフアン袋による水産物の貯藏 | STUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS.：Ⅹ. PRESERVATION OF MARINE FOOD PRODUCTS IN RHYPHAN SAC. | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Sep-1951 |
| bulletin (article) | 谷川, 英一; 秋場, 稔; 元廣, 輝重 | 貯藏性水産食品製造に關する研究：第9報 壓搾乾燥食品製造に關する研究 | STUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS：Ⅸ. ON THE MANUFACTURE OF PRESSED-DRIED FISH | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Jul-1951 |
| bulletin (article) | 谷川, 英一; 秋場, 稔; 今井, 五郎 | 貯藏性水産食品製造に關する研究：第7報 液體燻製中のフオルムアルデヒドの魚體内への滲透量と、その操作による防腐性に就いて | STUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS：Ⅶ. THE AMOUNT OF FORMALDEHYDE PERMEATING INTO THE FISH MUSCLE BY LIQUID SMOKING AND THE PRESERVATIVE EFFECTS | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Jul-1951 |
