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Showing results 1 to 14 of 14
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
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 UNIVERSITYMay-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 UNIVERSITYFeb-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 UNIVERSITYFeb-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 UNIVERSITYFeb-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 UNIVERSITYFeb-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 UNIVERSITYFeb-1956
bulletin (article)元廣, 輝重; 上村, 力北寄貝肉の化学的研究:第3報 北寄貝水煮罐詰の液汁の溷濁についてCHEMICAL STUDIES ON THE MEAT OF HOKKI-GAI (Mactra sachalinensis SCHRENCK):Ⅲ. On the turbid material in liquid of canned Hokkigai-meat北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1953
bulletin (article)元廣, 輝重; 谷川, 英一軟体動物特にイカ、タコの食中毒に關する研究:第1報 イカ、タコ肉の鮮度低下による化學變化と鮮度鑑定試驗についてSTUDIES ON FOOD POISONING OF MOLLUSC ESPECIALLY OF SQUID AND OCTOPUS MEAT.:Ⅰ. Chemical Change and Freshness Tests of Squid and Octopus Meat during Deterioration of Freshness.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1952
bulletin (article)元廣, 輝重; 谷川, 英一軟体動物特にイカ、タコの食中毒に關する研究:第2報 イカ肉腐敗過程中に於けるアミン類の消長についてSTUDIES ON FOOD POISONING OF MOLLUSC ESPECIALLY OF SQUID AND OCTOPUS MEAT.:Ⅱ. Prosperity and Decline of Amines during Putrefaction of Squid Meat.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1952
bulletin (article)元廣, 輝重北寄貝肉の化學的研究:第2報 北寄貝水煮罐詰の黑變に就いてCHEMICAL STUDIES ON THE HOKKIGAI-MEAT (Mactra sachalinensis SCHRENCK):Ⅱ. ON THE BLACKENED MEAT OF CANNED HOKKI-GAI北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYDec-1951
bulletin (article)元廣, 輝重北寄貝肉の化學的研究:第1報 北寄貝肉の一般成分CHEMICAL STUDIES ON THE HOKKIGAI-MEAT (Mactra sachalinensis SCHRENCK):Ⅰ. ON THE PROXIMATE COMPONENTS OF Mactra sachalinensis MEAT.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-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 UNIVERSITYJul-1951
bulletin (article)谷川, 英一; 秋場, 進; 元廣, 輝重貯藏性水産食品製造に關する研究:第8報 魚類煮乾品の一種所謂「海の星」の貯藏性に就いてSTUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS:Ⅷ. THE PRESERVATIVE QUALITY OF A STEAMED-DRIED FISH PRODUCT, TRADE MARKED AS “UMINOHOSHI”北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJul-1951
bulletin (article)元廣, 輝重グリコーゲンの各種方法に依る定量についてESTIMATION OF GLYCOGEN BY VARIOUS METHODS.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYDec-1950
Showing results 1 to 14 of 14

 

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