Hokkaido University Collection of Scholarly and Academic Papers >
Showing results 1 to 6 of 6
Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date | 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, 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 |
bulletin (article) | 谷川, 英一; 紺野, 哲郞; 秋場, 進 | イカ完全利用に関する研究:第8報 煉製品原料としてのイカ・フィーレーの冷凍について | STUDIES ON THE COMPLETE UTILIZATION OF SQUID:Ⅷ. STUDIES ON THE REFRIGERATION OF SQUID MEAT FOR USE AS THE MATERIAL OF STEAMED MEAT JELLIES (KAMABOKO) | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1953 |
bulletin (article) | 谷川, 英一; 工藤, 亮二; 秋場, 進 | 貯蔵性水産食品製造に関する研究:第12報 デュポン紙による水産食品の保蔵について | STUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS:ⅩⅡ. Preservation of marine food products in Dupont paper sac | 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) | 谷川, 英一; 秋場, 進; 元廣, 輝重 | 貯藏性水産食品製造に關する研究:第8報 魚類煮乾品の一種所謂「海の星」の貯藏性に就いて | STUDIES ON THE MANUFACTURE OF CONSERVATIVE MARINE FOOD PRODUCTS:Ⅷ. THE PRESERVATIVE QUALITY OF A STEAMED-DRIED FISH PRODUCT, TRADE MARKED AS “UMINOHOSHI” | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Jul-1951 |
Showing results 1 to 6 of 6
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