Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅳ. Formation of the Crystal of MgNH4PO4・6H2O and its Minimum Ion Concentration | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅹ. General Consideration | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅵ. Influence of the contained substances upon the growth of the formed MgNH4PO4・6H2O crystals in test tubes | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅸ. Method for Preventing the Formation of the Crystals during the Processing of the Cans | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅱ. Solubility of struvite formed in canned sea foods and MgNH4PO4・6H2O crystals synthesized in laboratory | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅰ. The Conditions of the Formation of Crystals in Canned Sea Foods | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1956 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅲ. The Crystallizing State of Chemically Synthesized Crystals at Various Temperatures | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅷ. The formation of the crystals during the processing of the cans | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅶ. The formation of the separated microscopical crystal and its incipient growth | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1957 |
bulletin (article) | TANIKAWA, Eiichi; NAGASAWA, Yoshio; SUGIYAMA, Takashi | THE FORMATION OF MAGNESIUM-AMMONIUM-PHOSPHATE CRYSTALS IN CANNED SEA FOODS:Ⅴ. The Growth of the Crystals of MgNH4PO4・6H2O in Glass Vessel | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | May-1957 |
bulletin (article) | TANIKAWA, Eiichi; WAKASA, Tetsuro; NAGASAWA, Yoshio | STUDIES ON THE MUSCLE MEAT OF PARALITHODES CAMTSCHATICA (TIL.)-(Ⅰ) | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1958 |
bulletin (article) | Tanikawa, Eiichi; Nagasawa, Yoshio; Akiba, Minoru | STUDIES ON THE MUSCLE MEAT OF PARALITHODES CAMTSCHATICA (TILESIUS)-(Ⅱ) | - | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1959 |
bulletin (article) | NAGASAWA, YOSHIO | STUDIES ON THE “BROWNING” OF CANNED CRAB MEAT (PARALITHODES CAMTSCHATICA TIL.) | - | MEMOIRS OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | - | Dec-1960 |
bulletin (article) | 谷川, 英一; 長沢, 善雄; 竹内, 敏夫; 杉山, 隆 | イカ完全利用に関する研究:第14報 スルメ製造に関する研究(其の六) スルメ製造時におけるイカ肉の乾燥度と腐敗性との関係 | Studies on the Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅣ. Relation between the water content of squid meat and putrefaction during the drying of squid | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1956 |
bulletin (article) | 谷川, 英一; 長沢, 善雄; 金石, 和哉; 杉山, 隆 | イカ完全利用に関する研究:第15報 スルメ製造に関する研究(其の七) 雨イカ防止に関する研究 | Studies on the Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅤ. “Rained-on Dried Squid” (“Amaika”) and Methods for Preventing the Occurrence | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1956 |
bulletin (article) | 谷川, 英一; 長沢, 善雄 | イカ完全利用に関する研究:第17報 イカ罐詰におけるフラット・サワーについて | Studies on the Complete Utilization of Squid (Ommastrephes sloani pacificus):ⅩⅦ. On the “flat sour” of canned squid meat | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Aug-1958 |