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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)趙, 永済; 信濃, 晴雄; 秋場, 稔魚類のPartial Freezing時における微生物生態学的研究-Ⅰ:Partial Freezing時における原料サバの微生物相の変化と化学的変化についてStudies on the Microbiological Ecology of Mackerel Stored by the Method of Partial Freezing-Ⅰ:Changes in Microflora and Chemical Compounds in Mackerel Stored by Partial Freezing北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1984
bulletin (article)森, 勝美; 信濃, 晴雄; 秋場, 稔いか塩辛の微生物学的研究-Ⅳ:各種細菌を接種したいか塩辛の菌相変化Studies on the Microorganisms in Salted and Ripened Squid Meat Product (“Ika-Shiokara”)-Ⅳ:Microflora of “Ika-Shiokara” inoculated with several kinds of bacteria北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYDec-1983
bulletin (article)宮内, 真幸; 信濃, 晴雄; 秋場, 稔加熱加工食品の微生物学的研究:Ⅰ.市販缶詰中の生残菌についてMicrobiological Studies on Heat Processed Foods:Ⅰ. Survival microorganisms in the commercial canned foods北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1980
bulletin (article)信濃, 晴雄; 佐藤, 正博; 秋場, 稔一般加工食品の微生物学的研究:Ⅰ.醱酵および塩蔵食品中の酵母の分布についてStudies on the Microorganisms in Foods:Ⅰ. Distribution of yeasts in fermented and salted foods北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1975
bulletin (article)猪上, 徳雄; 細川, 優子; 秋場, 稔海産サケ科魚類の筋肉脂質中におけるプリスタンの存在Pristane in Salmon Muscle Lipid北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1973
bulletin (article)Akiba, Minoru; Yamaguchi, Kanemichi; Suzuki, MichiakiCURD 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 UNIVERSITYNov-1968
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)元広, 輝重; 秋場, 稔; 吉本, 貞男; 谷川, 英一魚粕検査における簡易粗脂肪定量法(1):アセトン・塩化カリ法についてRapid and Simple Quantitative Determination of Crude Oil in Fish Scrap for Fertilizer:Ⅰ. On an extraction method by aceton and potassium chloride北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1968
bulletin (article)元広, 輝重; 秋場, 稔; 吉本, 貞男; 谷川, 英一魚粕検査における簡易粗脂肪定量法(2):濾紙拡散法による定量についてRapid and Simple Quantitative Determination of Crude Oil in Fish Scrap for Fertilizer:Ⅱ. A diffusion method on filter paper北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1968
bulletin (article)元広, 輝重; 秋場, 稔; 木村, 昇; 谷川, 英一サンマみりん干に対するソルビン酸の防黴効果Sorbic acid as a growth inhibitor to fungi on dried seasoned saury北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
bulletin (article)秋場, 稔; 元広, 輝重; 木村, 昇; 谷川, 英一ねり製品原料としての北海道多獲魚に対するラクトンの添加効果Effect of Lactone on the Quality of Minced Fish Muscle for Making “Kamaboko”北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
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
bulletin (article)秋場, 稔; 元広, 輝重; 木村, 昇水産調味品製造における調味料および添加剤の浸透:第1報 マグロ肉に対する蔗糖および食塩の浸透Permeation of Seasoning Materials and Additives in Manufacturing Seasoned Foods:Ⅰ. Permeation of sucrose and sodium chloride into blocks of raw tuna muscle北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1967
bulletin (article)秋場, 稔; 元広, 輝重; 猪上, 徳雄; 木村, 昇魚貝類の鮮度保持に関する研究:第3報 各種薬品氷によるサンマの保蔵と味淋干製品の品質Studies on Keeping Freshness of Raw Fish and Shellfish:Ⅲ. Icing with furylframide and chlortetracycline for preserving Saury intended for processing as a seasoned dried product, “Mirinboshi”.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第5報 製造過程中における結合水量の変化Studies on Smoked Fish Products:Ⅴ. Change in the amount of bound water in fish muscle during smoking北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第4報 冷燻ニシンの製造(3)Studies on Smoked Fish Products-Ⅳ:Manufacture of smoked herring (3)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1967
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第3報 冷燻ニシンの製造(2)Studies on Smoked Fish Products-Ⅲ:Manufacture of smoked herring (2)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第2報 魚類塩蔵中の食塩浸透に及ぼす荷重の効果Studies on Smoked Fish Products-Ⅱ:The effect of pressure by weights on the penetration of sodium chloride into fish muscle during salting北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1966
bulletin (article)秋場, 稔; 元広, 輝重; 工藤, 駿一魚類燻製品製造に関する研究:第1報 冷燻ニシンの製造について(1)Studies on Smoked Fish Products-Ⅰ:Manufacture of smoked herring (1)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; 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
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