| Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
| article | 佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄 | サケいずしの化学的, 微生物学的性状に及ぼす原料サケの塩蔵の影響 | Effect of salting of salmon on the chemical and microbiological characteristics of salmon Izushi | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 15-Jul-2005 |
| article | 佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄 | サケいずしの化学的, 微生物学的性状に及ぼす原料サケの酢漬処理の影響 | Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 15-May-2005 |
| article | 佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄 | サケいずしの化学的,微生物学的性状に及ぼすスターター微生物接種の影響 | Effect of inoculation with starter cultures of yeast and lactic acid bacterium on the chemical and microbiological characteristics of salmon Izushi | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 15-Mar-2006 |
| article | 佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄 | サケいずしの化学的,微生物学的性状に及ぼす熟成温度の影響 | Effects of ripening temperature on the chemical and microbiological characteristics of salmon Izushi | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 15-Mar-2006 |
| article | 佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄 | サケいずしの熟成過程における化学成分と微生物相の変化 | Changes in chemical composition and microbial flora of salmon Izushi during the ripening process | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 15-Nov-2004 |
