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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
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 UNIVERSITYAug-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 UNIVERSITYNov-1954
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