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 3 of 3
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)Akiba, Minoru; Yamaguchi, Kanemichi; Suzuki, MichiakiCURD IN CANNED SALMON:Ⅰ. Formation of Curd by Heating Flesh from Frozen Salmonサケ・マス缶詰のカードに関する研究:Ⅰ.冷凍サケ肉を加熱したときのカードの生成北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1968
bulletin (article)秋場, 稔; 元広, 輝重; 鈴木, 道章; 長土居, 聰魚貝類の鮮度保持に関する研究:第2報 各種薬品氷によるサケの保蔵と罐詰製品品質Studies on Keeping Freshness of Raw Fish and Shellfish:Ⅱ. Icing with furylframide, chlortetracycline, and tylosine as for preserving Chum Salmon intended for canning北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1966
bulletin (article)秋場, 稔; 元広, 輝重; 鈴木, 道章; 木村, 昇魚貝類の鮮度保持に関する研究:第4報 薬品氷によるスケソウタラの鮮度保持とカマボコ製品の品質Studies on Keeping Freshness of Raw Fish and Shellfish:Ⅳ. Preserving Alaska pollack intended for making Japanese style fish paste by icing with some microbial inhibitors and preservatives北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1967
Showing results 1 to 3 of 3

 

Feedback - Hokkaido University