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Showing results 1 to 13 of 13
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)井上, 安之助; 沼倉, 忠弘1号罐加熱殺菌中の罐内過剰圧力について:Ⅱ.過剰圧力による空罐の変形Internal Excess Pressure Produced in a No. 1 Tall Can during Retorting-Ⅱ:The deformation of the can by the internal excess pressure北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1972
bulletin (article)井上, 安之助; 沼倉, 忠弘1号罐加熱殺菌中の罐内過剰圧力について:Ⅰ.水を充塡した場合の過剰圧力Internal Excess Pressure Produced in a No. 1 Tall Can during Retorting-Ⅰ:The internal excess pressure in a water-filled can北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1972
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; 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)井上, 安之助; 谷川, 英一カニ罐詰の細菌學的研究:第1報 二、三のカニ罐詰の膨張についてBACTERIOLOGICAL STUDIES ON CANNED CRAB.:Ⅰ. BACTERIOLOGICAL STUDIES ON THE SWELLING OF CANNED CRAB.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, Minoru; Numakura, TadahiroSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅴ. STUDIES ON THE FORMATION OF CURD IN CANNED MACKEREL.-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
bulletin (article)井上, 安之助; 谷川, 英一イカ完全利用に關する研究:第4報 “イカ”巴煮罐詰製造に關する研究STUDIES ON THE COMPLETE UTILIZATION OF SQUID (Ommastrephes sloani pacificus).:Ⅳ. A MANUFACTURE OF SEASONED CANNED SQUID MEAT CALLED “Tomoeni”.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, YasunosukeSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅵ. STUDIES ON THE CAUSE OF THE SPRINGER OF CANNED MACKEREL.-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; NUMAKURA, TadahiroSTUDIES ON THE MANUFACTURE OF CANNED MACKEREL.:PART Ⅳ. STUDIES ON DEFORMATION OF SHAPE OF THE CONTENT IN THE CANNED MACKEREL.-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, YasunosukeSTUDIES ON THE CAUSE OF THE SPRINGER OF CANNED SALMON-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1951
Showing results 1 to 13 of 13

 

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