HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >

Sort by: In order: Results/Page Authors/Record:
Export metadata:
Showing results 1 to 4 of 4
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)谷川, 英一; 藤井, 豊北海道における多獲魚の煉製品原料としての価値について-(1)Utilization Value of Fishes Caught Abundantly in Waters around Hokkaido as Raw Material for Fish Jelly Products (“Kamaboko” or “Chikuwa”)-(1)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1959
bulletin (article)谷川, 英一; 藤井, 豊カマボコ表面よりのネト細菌の侵入速度Velocity of Invasion of Bacteria from the Point of the Slime (“Neto”) formed on the Surface of the Fish Jelly Product, (“Kamaboko”)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1958
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)藤井, 豊ホツケ肉の化学的研究Chemical Studies on Atka Mackerel Meat北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1954
Showing results 1 to 4 of 4

 

Feedback - Hokkaido University