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Showing results 1 to 7 of 7
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第5報 製造過程中における結合水量の変化Studies on Smoked Fish Products:Ⅴ. Change in the amount of bound water in fish muscle during smoking北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第4報 冷燻ニシンの製造(3)Studies on Smoked Fish Products-Ⅳ:Manufacture of smoked herring (3)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第2報 魚類塩蔵中の食塩浸透に及ぼす荷重の効果Studies on Smoked Fish Products-Ⅱ:The effect of pressure by weights on the penetration of sodium chloride into fish muscle during salting北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第3報 冷燻ニシンの製造(2)Studies on Smoked Fish Products-Ⅲ:Manufacture of smoked herring (2)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第1報 冷燻ニシンの製造について(1)Studies on Smoked Fish Products-Ⅰ:Manufacture of smoked herring (1)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1966
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 UNIVERSITYFeb-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 UNIVERSITYNov-1953
Showing results 1 to 7 of 7

 

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