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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)高木, 光造; 飯田, 優; 村山, 花子; 相馬, すが貝肉のエキスアミノ酸組成Free Amino Acid Composition of Seven Species of Shellfish Muscle北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1970
bulletin (article)高木, 光造; 飯田, 優; 村山, 花子; 相馬, すが貝肉の鮮度低下および腐敗に伴う不揮發性アミン類の消長On the Formation of Unvolatile Amines during Loss of Freshness and Putrefaction in Various Species of Shellfish Muscle.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1970
bulletin (article)高木, 光造; 村山, 花子; 遠藤, 繁子魚介類のトリメチルアミンならびにトリメチルアミンオキサイド含量についてTrimethylamine and Trimethylamine Oxide Contents of Fish and Marine Invertebrates北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
bulletin (article)高木, 光造; 飯田, 優; 村山, 花子; 相馬, すが魚介類の鮮度低下および腐敗に伴うヒスタミンの消長On the Formation of Histamine during Loss of Freshness and Putrefaction of Various Marine Products.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1969
bulletin (article)高木, 光造; 村山, 花子; 遠藤, 繁子魚介類の鮮度低下ならびに腐敗にともなう揮発性塩基窒素,トリメチルアミンおよびトリメチルアミンオキサイド含量の変化Variation of the Volatile Basic Nitrogen, Trimethylamine and Trimethylamine Oxide Contents Accompanied by Loss of Freshness and Putrefaction of Fish and Marine Invertebrates北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
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