| Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
| bulletin (article) | TANIKAWA, Eiichi | STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅰ. General Introduction and Explanation of Plan of Investigations | - | 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; 紀谷, 忠彦 | 罐詰工場の細菌汚染並びに消毒に関する研究：第2報 罐詰工場におけるサリノール消毒の効果 | Studies on Bacterial Contamination and Disinfection in Canneries：Ⅱ. Disinfective effect of sodium hypochlorite in canneries | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1954 |
| bulletin (article) | 谷川, 英一; 紀谷, 忠彦 | 罐詰工場の細菌汚染並びにその消毒に関する研究：第1報 罐詰工場における細菌汚染度 | Studies on Bacterial Contamination and Disinfection in Canneries：Ⅰ. Bacterial contamination in canneries | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1954 |
| bulletin (article) | 谷川, 英一; 川南, 不止夫; 八木, 忠夫 | ホツケ肉の腐敗に関する研究：第1報 ホツケ肉の腐敗速度並びに製品原料としての鮮度限界に関する研究 | Studies on the Decomposition of Atka Mackerel (Pleurogrammus azonus, “Hokke” in Japanese) Meat：Ⅰ. On the velocity of bacterial decomposition of Atka mackerel meat and the limit of freshness of the meat as the raw material | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1954 |
| bulletin (article) | 谷川, 英一; 八木, 忠夫 | サンマ水煮並にトマト・ソース漬罐詰における原料鮮度と製品々質との関係 | The Relation between the Freshness Degree of Raw Saury (Cololabis saira (BREVOORT)) and the Qualities of Canned Boiled Saury and of Canned Tomato-Sauced Saury | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1954 |
| bulletin (article) | 谷川, 英一; 手塚, 一世 | カニ罐詰の細菌学的研究：第4報 タラバガニ罐詰の膨張罐より分離せる細菌の胞子濃度と殺菌程度との関係 | Bacteriological Studies on Canned Crab：Ⅳ. The relation between the degree of sterilization and the concentration of the bacterial spore suspension which was isolated from “swelled canned crab” | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1954 |
| bulletin (article) | 谷川, 英一; 子野日, 衛 | カニ罐詰の細菌学的研究：第3報 二三のカニ罐詰の膨脹に就て(その3) | Bacteriological Studies on Canned Crab：Ⅲ. Bacteriological studies on the swelling of canned crab (3) | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1954 |
| bulletin (article) | 谷川, 英一; 西村, 誠吾 | カニ罐詰の細菌学的研究：第2報 二三のカニ罐詰の膨脹に就て(その2) | Bacteriological Studies on Canned Crab：Ⅱ. Bacteriological studies on the swelling of canned crab (2) | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1954 |
| bulletin (article) | TANIKAWA, Eiichi; YAGI, Tadao | STUDIES ON THE MANUFACTURE OF CANNED MACKEREL：Part Ⅶ. The Relation between the Freshness Degree of Raw Mackerel Meat and the Quality of Canned Boiled Mackerel | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1954 |
| bulletin (article) | 谷川, 英一; 小山, 光 | 大腸菌群の水産食品中に於ける分布の研究：第2報 函館近海に於て漁獲されるスルメイカに於ける腸球菌の分布について | Studies on the Coli-Group Distributed in Marine Foods：Ⅱ. Enterococci in squid (Ommastrephes sloani pacificus) caught in the sea near Hakodate | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1954 |
| 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) | 谷川, 英一; 工藤, 駿一 | イカ完全利用に関する研究：第10報 スルメ製造に関する研究(其の三) スルメ白粉生成条件並に其の機構に就て | STUDIES ON THE COMPLETE UTILIZATION OF SQUID (Ommastrephes sloani pacificus)：Ⅹ. STUDIES ON THE MANUFACTURE OF “SURUME” (DRIED SQUID) (3) On the Formation and Its Mechanism of the White-Flour on the Surface of “Surume” | 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) | 谷川, 英一; 工藤, 駿一; 元広, 輝重 | イカ完全利用に関する研究：第9報 スルメ製造に関する研究(其の二) スルメ貯蔵中に生成する白色粉末樣物質について | STUDIES ON THE COMPLETE UTILIZATION OF SQUID：Ⅸ. STUDIES ON THE MANUFACTURE OF “SURUME” (DRIED SQUID) (2) THE CHEMICAL COMPOSITION OF WHITE-FLOUR ON THE SURFACE OF “SURUME” | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1953 |
| bulletin (article) | 谷川, 英一; 紺野, 哲郞; 秋場, 進 | イカ完全利用に関する研究：第8報 煉製品原料としてのイカ・フィーレーの冷凍について | STUDIES ON THE COMPLETE UTILIZATION OF SQUID：Ⅷ. STUDIES ON THE REFRIGERATION OF SQUID MEAT FOR USE AS THE MATERIAL OF STEAMED MEAT JELLIES (KAMABOKO) | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1953 |
| bulletin (article) | 谷川, 英一; 国沢, 一夫; 阿部, 真次 | 大腸菌群の水産食品中に於ける分布の研究：第1報 函館近海にて漁獲されるスルメイカにおける大腸菌属の分布について | STUDIES ON COLI-GROUP DISTRIBUTED IN MARINE FOODS：Ⅰ. Coli-score in Squid (Ommastrephes sloani pacificus) caught in the sea near Hakodate | 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) | 谷川, 英一; 工藤, 亮二; 秋場, 進 | 貯蔵性水産食品製造に関する研究：第12報 デュポン紙による水産食品の保蔵について | STUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS：ⅩⅡ. Preservation of marine food products in Dupont paper sac | 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; Motohiro, Terushige; Abe, Shinji | STUDIES ON THE MANUFACTURE OF CANNED CRAB：REPORT 4. STUDIES ON B. coli IN CANNING WATER | - | 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; 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; 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 |
