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
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