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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)高間, 浩蔵; 伊勢谷, 善助; 杉浦, 訓; 沼倉, 忠弘アキサケ肉の脱水による加工素材化Freeze-Thawing Dehydration of Spawning-Migrated Chum Salmon (Oncorhynchus keta) Flesh北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1987
bulletin (article)元広, 輝重; 沼倉, 忠弘; 目代, はるみ水産ねり製品における大豆タンパクの利用:第4報.油分添加による水産ねり製品ジェリー強度の変化Utilization of Soy Proteins in Fish Gel Products:Ⅳ. Change in the jelly strength of fish gel products by the addition of oil北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJun-1980
bulletin (article)元広, 輝重; 沼倉, 忠弘水産ねり製品における大豆タンパクの利用:第3報 分離タンパクを配合した魚肉加熱凝固ゲルのジェリー強度に及ぼす食塩添加法の影響Utilization of Soy Proteins in Fish Gel Products:Ⅲ. Effect of different salting processes on the texture of boiled-type fish gel products北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1980
bulletin (article)元広, 輝重; 沼倉, 忠弘水産ねり製品における大豆タンパクの利用:第2報 分離タンパクを配合した各種ねり製品のデン粉および水添加によるジェリー強度の変化Utilization of Soy Proteins in Fish Gel Products:Ⅱ. Effects of starch and water on jelly strength of boiled-, fried-, and broiled-type fish gel products containing soy protein isolate北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1978
bulletin (article)元広, 輝重; 沼倉, 忠弘水産ねり製品における大豆タンパクの利用:第1報 各種カマボコに対する分離タンパクの適正添加量Utilization of Soy Proteins in Fish Gel Products:Ⅰ. Optimum concentration of protein isolate in boiled-, fried- and broiled-type products北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJun-1978
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)谷川, 英一; 秋場, 稔; 沼倉, 忠弘イカ完全利用に関する研究:第11報 スルメ製造に関する研究(其の四) スルメ製造中における「ムレ」に就てSTUDIES ON THE COMPLETE UTILIZATION OF SQUID (Ommastrephes sloani pacificus):ⅩⅠ. STUDIES ON THE MANUFACTURE OF “SURUME” (DRIED SQUID) (4) ON THE MUSTINESS OF SQUID MEAT DURING ITS DRYING北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1954
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; 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
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