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)村田, 喜一; 大石, 圭一; 飯田, 優いか食中毒の生化学的研究:第1報 貯蔵中に於けるアミン類の変化Biochemical Studies on Squid Meat Food Poisoning:Ⅰ. Identification of amines in squid meat during the period of preservation.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1957
bulletin (article)村田, 喜一; 大石, 圭一; 飯田, 優いか食中毒の生化学的研究:第2報 生成アミン類の消長に就いてBiochemical Studies on Squid Meat Food Poisoning:Ⅱ. Increase and decline of amines of squid meat during preservation.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1957
bulletin (article)村田, 喜一; 飯田, 優イカ食中毒の生化学的研究:第3報 イカ肉アミン類の人血清アセチルコリン・エステラーゼに及ぼす影響Biochemical Studies on Squid Meat Food Poisoning:Ⅲ. The effect of amines of squid meat on the activity of human serum acetylcholinesterase北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1959
bulletin (article)村田, 喜一; 飯田, 優イカ食中毒の生化学的研究:第4報 イカ肉並びに牛、豚等の獣肉のアミン類が人血清アセチルコリンヱステラーゼに及ぼす阻害作用Biochemical Studies on Squid Meat Food Poisoning:Ⅳ. The inhibition of human serum acetylcholinesterase by the amines of squid meat, beef and hog-flesh北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1959
Showing results 1 to 4 of 4

 

Feedback - Hokkaido University