Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Yamashita, Jiro | CHEMICAL STUDIES ON THE MEAT OF ABALONE (Haliotis discus hannai INO)-Ⅱ | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1962 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Ishiko, Hirotoshi | CHEMICAL STUDIES ON THE MEAT OF “SUKETODARA” (THERAGRA CHALCOGRAMMA)-Ⅰ | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1960 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Ishiko, Hirotoshi | CHEMICAL STUDIES ON THE MEAT OF “SUKETODARA” (THERAGRA CHALCOGRAMMA)-Ⅱ | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1961 |
bulletin (article) | Akiba, Minoru; Yamaguchi, Kanemichi; Suzuki, Michiaki | CURD 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 UNIVERSITY | Aug-1968 |
bulletin (article) | Akiba, Minoru; Yamaguchi, Kanemichi; Suzuki, Michiaki | CURD IN CANNED SALMON:Ⅱ. Heat Coagulation of Drip and Flesh Extractives | サケ・マス罐詰のカードに関する研究:第2報 ドリップおよび肉抽出液の熱凝固 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1968 |
bulletin (article) | Akiba, Minoru | STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅱ) | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Dec-1951 |
bulletin (article) | Akiba, Minoru | STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅲ) | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1952 |
bulletin (article) | Akiba, Minoru | STUDIES ON BOUND WATER IN FISH MUSCLE | - | MEMOIRS OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | - | Nov-1961 |
bulletin (article) | Akiba, Minoru | STUDIES ON BOUND WATER IN THE FISH MEAT MUSCLE (Ⅰ) | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Mar-1951 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Yoshitani, Setsuko | STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅱ. Autolysis of the Meat of Stichopus japonicus | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1955 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Ishiko, Hirotoshi; Yoshitani, Setsuko | STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA):Ⅰ. Changes in the Amounts of Lactic Acid and Glycogen in the Meat of Stichopus japonicus during the Period of Rigor Mortis | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1955 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Motohiro, Terushige | STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅲ. DISCUSSION OF METHODS FO | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1953 |
bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru | STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅳ. STUDIES ON THE INFLUENCE | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1953 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Motohiro, Terushige | STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅱ. VELOCITY OF BACTERIAL DE | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1953 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Kimura, Morihisa | STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:1. ON THE VELOCITY OF AUTOL | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1953 |
bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru | STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART. Ⅰ ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (BRANDT):REPORT 2. THE DIFFERENCE OF QUALITY OF CANNED CRAB MADE FROM DIFFERENT PARTS OF CRAB BODY | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1953 |
bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru; Akiba, Susumu; Motohiro, Terushige | STUDIES ON THE MANUFACTURE OF CANNED CRAB:REPORT 3. STUDIES ON THE INFLUENCES UPON THE QUALITY OF CANNED CRAB OF THE KINDS OF WATER USED AND NUMBER OF TIMES OF CHANGE OF WATER FOR BOILING CRAB REMOVED FROM CARAPACE | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1953 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Minoru; Motohiro, Terushige | STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅰ. COMPARISON OF CHEMICAL COMPONENTS OF MEAT OF MACKEREL CAUGHT RESPECTIVELY IN THE JAPAN SEA AND IN THE PACIFIC OCEAN OFF THE HOKKAIDO COAST. | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1952 |
bulletin (article) | Tanikawa, Eiichi; Akiba, Susumu; Inoue, Yasunosuke; Akiba, Minoru; Motohiro, Terushige | STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅱ. RELATION BETWEEN THE FRESHNESS OF MACKEREL MEAT AND THE QUALITY OF THE CANNED PRODUCT. | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1952 |
bulletin (article) | Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Susumu; Akiba, Minoru; Motohiro, Terushige | STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅲ. RELATIONS BETWEEN QUALITY OF CANNED MACKEREL AND THE LEAVING TIME BEFORE RETORTING (STERILIZATION) AFTER THE CANS HAVE BEEN SEAMED. | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1952 |