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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Yamashita, JiroCHEMICAL 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 UNIVERSITYFeb-1962
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Ishiko, HirotoshiCHEMICAL 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 UNIVERSITYNov-1960
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Ishiko, HirotoshiCHEMICAL 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 UNIVERSITYFeb-1961
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)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, MinoruSTUDIES 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 UNIVERSITYDec-1951
bulletin (article)Akiba, MinoruSTUDIES 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 UNIVERSITYFeb-1952
bulletin (article)Akiba, MinoruSTUDIES ON BOUND WATER IN FISH MUSCLE-MEMOIRS OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY-Nov-1961
bulletin (article)Akiba, MinoruSTUDIES 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 UNIVERSITYMar-1951
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Yoshitani, SetsukoSTUDIES 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 UNIVERSITYMay-1955
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Ishiko, Hirotoshi; Yoshitani, SetsukoSTUDIES 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 UNIVERSITYMay-1955
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Motohiro, TerushigeSTUDIES 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 UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, MinoruSTUDIES 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 UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Motohiro, TerushigeSTUDIES 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 UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Kimura, MorihisaSTUDIES 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 UNIVERSITYMay-1953
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, MinoruSTUDIES 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 UNIVERSITYAug-1953
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Minoru; Akiba, Susumu; Motohiro, TerushigeSTUDIES 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 UNIVERSITYAug-1953
bulletin (article)Tanikawa, Eiichi; Akiba, Minoru; Motohiro, TerushigeSTUDIES 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 UNIVERSITYMay-1952
bulletin (article)Tanikawa, Eiichi; Akiba, Susumu; Inoue, Yasunosuke; Akiba, Minoru; Motohiro, TerushigeSTUDIES 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 UNIVERSITYMay-1952
bulletin (article)Tanikawa, Eiichi; Inoue, Yasunosuke; Akiba, Susumu; Akiba, Minoru; Motohiro, TerushigeSTUDIES 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 UNIVERSITYMay-1952
Showing results 1 to 20 of 61
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