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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)UMEDA, Norio; KOSUGI, Tetsuya; KITAZAWA, Hiroyuki; INOUE, Norio; SHINANO, HaruoChanges in ATPase Activity and Solubility of Carp Myofibrils during Frozen Storage under Three Different Buffer Conditions-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1996
bulletin (article)PONCE DE LEON, Sara; INOUE, Norio; SHINANO, HaruoEffect of Acetic and Citric Acids on the Growth and Activity (VB-N) of Pseudomonas sp. And Moraxella sp.Pseudomonas sp.およびMoraxella sp.の増殖と腐敗活性に対する酢酸およびクエン酸の効果北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1993
bulletin (article)OGUNI, Moritoshi; INOUE, Norio; SHINANO, HaruoMorphological Changes in Carp Crude F-actin and Reconstituted Actomyosin during Frozen Storage凍結貯蔵中のコイ粗アクチンおよび合成アクトミオシンの形態変化北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1994
bulletin (article)INOUE, Norio; OGUNI, Moritoshi; MINEGISHI, Yutaka; SHINANO, HaruoMorphological Changes of Carp Actomyosin during Thermal Treatments熱処理によるコイアクトミオシンの形態変化北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1994
bulletin (article)PONCE DE LEON, Sara; KIMURA, Takehiko; INOUE, Norio; SHINANO, HaruoSardine Immersed Storage at 15℃ in Brine Containing Sodium Benzoateマイワシの15℃ブライン貯蔵時の安息香酸ナトリウム併用効果北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1994
bulletin (article)森, 勝美; 信濃, 晴雄; 秋場, 稔いか塩辛の微生物学的研究-Ⅳ:各種細菌を接種したいか塩辛の菌相変化Studies on the Microorganisms in Salted and Ripened Squid Meat Product (“Ika-Shiokara”)-Ⅳ:Microflora of “Ika-Shiokara” inoculated with several kinds of bacteria北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYDec-1983
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的, 微生物学的性状に及ぼす原料サケの塩蔵の影響Effect of salting of salmon on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Jul-2005
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的, 微生物学的性状に及ぼす原料サケの酢漬処理の影響Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-May-2005
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的,微生物学的性状に及ぼすスターター微生物接種の影響Effect of inoculation with starter cultures of yeast and lactic acid bacterium on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Mar-2006
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの化学的,微生物学的性状に及ぼす熟成温度の影響Effects of ripening temperature on the chemical and microbiological characteristics of salmon Izushi日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Mar-2006
article佐々木, 政則; 川合, 祐史; 吉水, 守; 信濃, 晴雄サケいずしの熟成過程における化学成分と微生物相の変化Changes in chemical composition and microbial flora of salmon Izushi during the ripening process日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries15-Nov-2004
bulletin (article)信濃, 晴雄; 佐藤, 正博; 秋場, 稔一般加工食品の微生物学的研究:Ⅰ.醱酵および塩蔵食品中の酵母の分布についてStudies on the Microorganisms in Foods:Ⅰ. Distribution of yeasts in fermented and salted foods北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1975
bulletin (article)信濃, 晴雄; 坂井, 稔一般水産加工食品における真菌類に関する研究:第1報 一般水産加工食品における酵母の分布Studies on the True Fungi in Processed Sea Foods:Ⅰ. Yeasts in processed sea foods北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1967
bulletin (article)信濃, 晴雄; 坂井, 稔一般水産加工食品における真菌類に関する研究:第2報 酵母分布の特異性と各種糖および食塩濃度に対する分離酵母の感受性Studies on the True Fungi in Processed Sea Foods:Ⅱ. Specific distribution of yeast in processed sea foods and the behaviour of yeast for the growth to the various concentration of sugar and salt北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1967
bulletin (article)宮内, 真幸; 信濃, 晴雄; 秋場, 稔加熱加工食品の微生物学的研究:Ⅰ.市販缶詰中の生残菌についてMicrobiological Studies on Heat Processed Foods:Ⅰ. Survival microorganisms in the commercial canned foods北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1980
bulletin (article)趙, 永済; 信濃, 晴雄; 秋場, 稔魚類のPartial Freezing時における微生物生態学的研究-Ⅰ:Partial Freezing時における原料サバの微生物相の変化と化学的変化についてStudies on the Microbiological Ecology of Mackerel Stored by the Method of Partial Freezing-Ⅰ:Changes in Microflora and Chemical Compounds in Mackerel Stored by Partial Freezing北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1984
bulletin (article)山崎, 浩司; 川合, 祐史; 猪上, 徳雄; 信濃, 晴雄細菌の増殖に及ぼす二酸化炭素の影響Effect of Carbon Dioxide on the Growth of Bacteria北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1992
bulletin (article)森下, 惟一; 大高坂, 和歌奈; 山崎, 浩司; 川合, 祐史; 猪上, 徳雄; 信濃, 晴雄市販塩辛の化学的および微生物学的特性についてChemical and Microbiological Characteristics of Commercial “Shiokara”北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1994
bulletin (article)飛嶋, 千尋; 猪上, 徳雄; 信濃, 晴雄種々のKCI濃度下におけるコイ筋原繊維の顕微鏡観察像とATPase活性,粘度,膨潤度との関連性についてLight Microscopic Observation and Changes in ATPase Activity, Viscosity and Swelling of Carp Myofibrils under 0-0.6M KCI Solutions北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1989
bulletin (article)髙間, 浩蔵; 伊勢谷, 善助; 杉浦, 訓; 松本, 幸三; 小柴, 英二; 三浦, 昱梧; 信濃, 晴雄樹脂積層スチール容器を用いたドライパックコーンの褐変とCO2生成Generation of Carbon Dioxide and Loss of Color during Thermal Processing of Dry Packed Whole-Kernel Sweet Corn北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1989
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