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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)大石, 圭一; 蛇沼, 俊二昆布食類型分布の研究:Ⅳ.K-Tダイヤグラム上の類型分布Studies on the Kombu Eating Habit in Japan:Ⅳ. Distribution of the kombu eating patterns on the K-T Diagram北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1990
bulletin (article)飯田, 優; 岡, 重美; 大黒, 徹; 大石, 圭一アニサキス幼虫の活力に及ぼす酢酸および食酢の影響Effect of Acetic Acid Reagent and Vinegar on the Activity of Anisakis Larva北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1987
bulletin (article)北爪, 博彦; 大石, 圭一昆布葉体中のヒ素の分布Arsenic Distribution in Two Species Kombu, Laminaria japonica and Kjellmaniella crassiforia from Hakodate北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1987
bulletin (article)大石, 圭一; 岡, 重美; 飯田, 優; 小松, 一郎; 二瓶, 幹雄; 小泉, 恭三いか塩辛低塩化の食品衛生学的研究Food Hygiene on the Low Salt Content of Squid Shiokara北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1987
bulletin (article)野村, 保友; 大石, 圭一ワカメ(Undaria pinnatifida)葉体中のヒ素の分布Distribution of Arsenic in Fronds “Wakame” Undaria pinnatifida北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1987
bulletin (article)大石, 圭一; 北爪, 博彦延喜式における海産物,特に昆布についてOn the Significance of Marine Products, especially Frequency of the Words Concerning Kombu in the Code of Law; Engishiki北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1987
bulletin (article)大石, 圭一; 原田, 武夫; 北爪, 博彦明治6年における函館の昆布市場:高田家文書の断片を資料としてOn the Hakodate Kombu Market in 1873, according to Seventeen Loan Documents of the Takada Family北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1986
bulletin (article)浅川, 学; 飯田, 優; 大石, 圭一麻ひ性貝毒成分の加圧加熱処理による組成変化について:毒化ホタテガイの缶詰加工に関連してStudies on PSP (Paralytic Shellfish Poison) Compositions When Heated under Pressure as Related to the Canning Process of Toxic Scallops北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1986
bulletin (article)大石, 圭一; 三崎, 直彦昆布食類型分布の研究:Ⅲ.東北地方における漉昆布食の類型-知名度の分布Studies on the Distribution of the Kelp Eating Habit in Japan:Ⅲ. Suki-kombu eating pattern in the Tohoku district北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1983
bulletin (article)大石, 圭一; 菊地, 満美; 小林, 良一; 須藤, 暁美昆布食類型分布の研究:Ⅰ.昆布食実態の分析Studies on the Distribution of the Kelp Eating Habit in Japan:Ⅰ. Statistical analysis of the processed kelp and kelp-tsukudani consumption for eight years北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1982
bulletin (article)大石, 圭一昆布食類型分布の研究:Ⅱ.昆布食類型分布の歴史的意義づけStudies on the Distribution of the Kelp Eating Habit in Japan:Ⅱ. Historical meanings of the patterns of kelp eating habits北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1982
bulletin (article)奥村, 彩子; 村田, 喜一; 高木, 光造; 大石, 圭一エゾボラ,オオカラフトバイおよびアヤボラの可食部のアミノ酸組成Amino Acid Composition of Three Species of Sea-Snails, Neptunea poycostata, Buccinum verkruzeni, and Fusitriton oregonesis北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)大石, 圭一; 奥村, 彩子魚肉の嗜好に関する研究:第3報 日米人の比較Likes and Dislikes of Fish Meat:Part 3. Comparison between Japanese and Americans北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1964
bulletin (article)飯田, 優; 大石, 圭一; 村田, 喜一水産動物筋肉の生化学的研究:第3報 褐変ホタテ貝柱より分離した一着色物質についてBiochemical Studies on Muscle of Sea Animals:Ⅲ. On a compound isolated from discolored Hotate-kaibashira, dried adductor muscle of scallop (Pecten yessoensis)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1964
bulletin (article)大石, 圭一; 田村, 祐子; 奥村, 彩子魚肉の嗜好に関する研究:第2報 函館のある人々Likes and Dislikes of Fish Meat:Part 2. By some Japanese in Hakodate北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1964
bulletin (article)大石, 圭一; 奥村, 彩子魚肉の嗜好に関する研究:第1報 アメリカ人についてLikes and dislikes of fish meat:Part 1. By some Americans北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1963
bulletin (article)飯田, 優; 荒木, 功; 村田, 喜一; 大石, 圭一水産動物筋肉の生化学的研究:第2報 ホタテ貝柱の変色度の表示法についてBiochemical Studies on the Muscle of Sea Animals:Ⅱ. On color-evaluation of hotate-kaibashira adductor muscle of scallop (Pecten yessoensis)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1961
bulletin (article)大石, 圭一函館産カレイ類の品質:第3報 品質を決定する要因 6 品質とエキスアミノ酸組成Quality of Flatfish from Hakodate:Part 3. Factors deciding the quality 6. Relations between the quality and the amino acid composition of the muscle extractives北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1960
bulletin (article)大石, 圭一函館産カレイ類の品質:第3報 品質を決定する要因 4 品質と酸可溶燐Quality of Flatfish from Hakodate:Part 3. The factors deciding the quality 4. Relations between the quality and the amount of acid soluble phosphorus北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1959
bulletin (article)大石, 圭一函館産カレイ類の品質:第3報 品質を決定する要因 5 品質とエキス窒素との関係Quality of Flatfish from Hakodate:Part 3. The factors deciding the quality 5. Relations between the quality and the extractive nitrogen北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1959
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