Studies on the Decomposition of Atka Mackerel (Pleurogrammus azonus, “Hokke” in Japanese) Meat:Ⅰ. On the velocity of bacterial decomposition of Atka mackerel meat and the limit of freshness of the meat as the raw material
北海道大學水産學部研究彙報
BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY
The Relation between the Freshness Degree of Raw Saury (Cololabis saira (BREVOORT)) and the Qualities of Canned Boiled Saury and of Canned Tomato-Sauced Saury
北海道大學水産學部研究彙報
BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY