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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)元広, 輝重; 寺地, 斉水産都市における加工場よりの大気汚染物質の排除対策に関する研究:第2報 酵素処理およびニトロフミン酸添加によるイカ内臓の臭気発生防止Studies on the Prevention of Offensive Odour from Fish Processing Plants:Ⅱ. Effect of enzymes and nitrohumic acid treatments on reduction of the odour from squid waste北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1969
bulletin (article)元広, 輝重燐酸清澄法およびイオン交換法の併用によるイカ燻製調味廃糖液の再生利用Reproduction of Sugar Syrup from Waste for Smoked Squid Product北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1969
bulletin (article)元広, 輝重; 秋場, 稔; 吉本, 貞男; 谷川, 英一魚粕検査における簡易粗脂肪定量法(2):濾紙拡散法による定量についてRapid and Simple Quantitative Determination of Crude Oil in Fish Scrap for Fertilizer:Ⅱ. A diffusion method on filter paper北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1968
bulletin (article)元広, 輝重; 秋場, 稔; 吉本, 貞男; 谷川, 英一魚粕検査における簡易粗脂肪定量法(1):アセトン・塩化カリ法についてRapid and Simple Quantitative Determination of Crude Oil in Fish Scrap for Fertilizer:Ⅰ. On an extraction method by aceton and potassium chloride北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1968
bulletin (article)秋場, 稔; 元広, 輝重; 木村, 昇; 谷川, 英一ねり製品原料としての北海道多獲魚に対するラクトンの添加効果Effect of Lactone on the Quality of Minced Fish Muscle for Making “Kamaboko”北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
bulletin (article)元広, 輝重; 秋場, 稔; 木村, 昇; 谷川, 英一サンマみりん干に対するソルビン酸の防黴効果Sorbic acid as a growth inhibitor to fungi on dried seasoned saury北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
bulletin (article)秋場, 稔; 元広, 輝重; 鈴木, 道章; 木村, 昇魚貝類の鮮度保持に関する研究:第4報 薬品氷によるスケソウタラの鮮度保持とカマボコ製品の品質Studies on Keeping Freshness of Raw Fish and Shellfish:Ⅳ. Preserving Alaska pollack intended for making Japanese style fish paste by icing with some microbial inhibitors and preservatives北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1967
bulletin (article)秋場, 稔; 元広, 輝重; 木村, 昇水産調味品製造における調味料および添加剤の浸透:第1報 マグロ肉に対する蔗糖および食塩の浸透Permeation of Seasoning Materials and Additives in Manufacturing Seasoned Foods:Ⅰ. Permeation of sucrose and sodium chloride into blocks of raw tuna muscle北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1967
bulletin (article)秋場, 稔; 元広, 輝重; 猪上, 徳雄; 木村, 昇魚貝類の鮮度保持に関する研究:第3報 各種薬品氷によるサンマの保蔵と味淋干製品の品質Studies on Keeping Freshness of Raw Fish and Shellfish:Ⅲ. Icing with furylframide and chlortetracycline for preserving Saury intended for processing as a seasoned dried product, “Mirinboshi”.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第5報 製造過程中における結合水量の変化Studies on Smoked Fish Products:Ⅴ. Change in the amount of bound water in fish muscle during smoking北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第4報 冷燻ニシンの製造(3)Studies on Smoked Fish Products-Ⅳ:Manufacture of smoked herring (3)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第3報 冷燻ニシンの製造(2)Studies on Smoked Fish Products-Ⅲ:Manufacture of smoked herring (2)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第2報 魚類塩蔵中の食塩浸透に及ぼす荷重の効果Studies on Smoked Fish Products-Ⅱ:The effect of pressure by weights on the penetration of sodium chloride into fish muscle during salting北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第1報 冷燻ニシンの製造について(1)Studies on Smoked Fish Products-Ⅰ:Manufacture of smoked herring (1)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1966
bulletin (article)秋場, 稔; 元広, 輝重; 鈴木, 道章; 長土居, 聰魚貝類の鮮度保持に関する研究:第2報 各種薬品氷によるサケの保蔵と罐詰製品品質Studies on Keeping Freshness of Raw Fish and Shellfish:Ⅱ. Icing with furylframide, chlortetracycline, and tylosine as for preserving Chum Salmon intended for canning北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1966
bulletin (article)谷川, 英一; 元広, 輝重; 秋場, 稔吹雪タラ表面に発生する白色粉末についてThe Formation of White Powder on Seasoned-Dried Cod (“Fubuki-tara”)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1965
bulletin (article)谷川, 英一; 元広, 輝重; 秋場, 稔イカ完全利用に関する研究(第25報):イカ珍味品製造におけるソルビン酸の適正使用法についてStudies on Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅩⅤ. A direction for use of sorbic acid to seasoned squid meat北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1965
bulletin (article)谷川, 英一; 秋場, 稔; 元広, 輝重イカ完全利用に関する研究(第24報):イカ燻製の製造について(6) 製造工場の防黴消毒Studies on Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅩⅣ. The manufacture of smoked squid meat (6) Cleaning of squid processing factory in order to prevent the growth of mold北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1965
bulletin (article)谷川, 英一; 秋場, 稔; 元広, 輝重イカ完全利用に関する研究(第23報):イカ燻製の製造について(5) 防黴剤塗装包装紙による貯蔵効果Studies on Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅩⅢ. The manufacture of smoked squid meat (5)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1964
bulletin (article)谷川, 英一; 元広, 輝重; 秋場, 稔魚貝類の鮮度保持に関する研究:第1報 ニトロフラゾーン含有氷によるサバ,スケソウタラの保蔵についてStudies on Keeping Freshness of Raw Fish and Shellfish:Ⅰ. Storage of mackerel and Alaska pollack in ice containing nitrofurazone北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1964
Showing results 21 to 40 of 76
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