Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅰ. The Conditions of the Formation of Crystals in Canned Sea Foods | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1956 |
bulletin (article) | 谷川, 英一; 長沢, 善雄; 竹内, 敏夫; 杉山, 隆 | イカ完全利用に関する研究:第14報 スルメ製造に関する研究(其の六) スルメ製造時におけるイカ肉の乾燥度と腐敗性との関係 | Studies on the Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅣ. Relation between the water content of squid meat and putrefaction during the drying of squid | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1956 |
bulletin (article) | 谷川, 英一; 元広, 輝重; 富田, 幸二 | イカ完全利用に関する研究:第13報 スルメ製造に関する研究(其の五) 原料イカの鮮度とスルメ製品々質との関係 | Studies on the Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅢ. Relation between the freshness of raw squid and the quality of the merchandise of the dried squid | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1956 |
bulletin (article) | 谷川, 英一; 元廣, 輝重; 石子, 博敏; 藤井, 豊; 谷地, 健二郎 | イカ完全利用に関する研究:第12報 夏イカ肉と秋イカ肉の分解性の差異に関する研究 | Studies on the Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅡ. On the difference of decomposable velocities of summer and autumn squid meat | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1956 |
bulletin (article) | 谷川, 英一; 元廣, 輝重; 庄司, 滋夫 | サケ罐詰の製造に関する研究:第1報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (1)冷凍魚を原料とした罐詰の異臭成分について | Studies on the Manufacture of Canned Salmon:Ⅰ. The odor in canned salmon manufactured from frozen fish as the raw material (1) Chemical components of the odor of canned salmon made from frozen fish | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1956 |
bulletin (article) | 谷川, 英一; 元廣, 輝重; 庄司, 滋夫 | サケ罐詰の製造に関する研究:第5報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (5)サケ冷凍貯蔵中の揮発性物質の消長 | Studies on the Manufacture of Canned Salmon:Ⅴ. The odor in canned salmon manufactured from frozen fish as the raw material (5) Changes in the volatile compounds in salmon meat during cold storage | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1956 |
bulletin (article) | 谷川, 英一; 元廣, 輝重; 庄司, 滋夫 | サケ罐詰の製造に関する研究:第4報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (4)サケ冷凍貯蔵中の窒素量の変化 | Studies on the Manufacture of Canned Salmon:Ⅳ. The odor in canned salmon manufactured from frozen fish as the raw material (4) Changes in the various types of nitrogen in salmon meat during cold storage | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1956 |
bulletin (article) | 谷川, 英一; 元廣, 輝重; 庄司, 滋夫 | サケ罐詰の製造に関する研究:第3報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (3)サケ冷凍貯蔵中の油脂の変化 | Studies on the Manufacture of Canned Salmon:Ⅲ. The odor in canned salmon manufactured from frozen fish as the raw material (3) On the oxidative rancidity of salmon fats during cold storage | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1956 |
bulletin (article) | 谷川, 英一; 元廣, 輝重; 庄司, 滋夫 | サケ罐詰の製造に関する研究:第2報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (2)冷蔵室内の臭気について | Studies on the Manufacture of Canned Salmon:Ⅱ. The odor in canned salmon manufactured from frozen fish as the raw material (2) On the particular odor in the refrigerated warehouse | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1956 |
bulletin (article) | TANIKAWA, EIICHI | STUDIES ON THE PROTEINS OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA) | - | MEMOIRS OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | - | Aug-1955 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Ishiko, Hirotoshi; Yoshitani, Setsuko | STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅰ. Changes in the Amounts of Lactic Acid and Glycogen in the Meat of Stichopus japonicus during the Period of Rigor Mortis | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1955 |
bulletin (article) | TANIKAWA, Eiichi; ISHIKO, Hirotoshi | STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅴ. Nitrogen Distribution and Amino Acid Composition of Protein of 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 | May-1955 |
bulletin (article) | TANIKAWA, Eiichi; ISHIKO, Hirotoshi; MOTOHIRO, Terushige | STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅵ. Nitrogen Distribution and Kind of Chemical Components of the Extractives of the Meat and Skin Parts of Stichopus japonicus | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1955 |
bulletin (article) | TANIKAWA, Eiichi; WAKASA, Tetsuro | STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅶ. Inorganic Matter in 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 | May-1955 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Yoshitani, Setsuko | STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅱ. Autolysis 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 | May-1955 |
bulletin (article) | TANIKAWA, Eiichi; MOTOHIRO, Terushige; WAKASA, Tetsuro | STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅲ. The Putrefaction 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 | May-1955 |
bulletin (article) | TANIKAWA, Eiichi; MOTOHIRO, Terushige; WAKASA, Tetsuro | STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅳ. Determination of the Freshness of the Meat of Stichopus japonicus and the Limit of the Freshness for Use as the Raw Material of Canned | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1955 |
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; YOSHITANI, Setsuko | STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅲ. A Comparison of the Chemical Components of the Meat of Sea Cucumber with the Meat of Other Marine Animals | - | 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 |