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Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >

第6卷 第4号 : [12]

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bulletin (article)KOBAYASHI, Shinjiro; YUKI, Ryogo; HIRATA, HachiroA PRELIMINARY TEST FOR RECORDING THE FEEDING ACTIVITY IN FISH-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)KOBAYASHI, Kiyu; UENO, TatsujiFISHES FROM THE NORTHERN PACIFIC AND FROM BRISTOL BAY-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)久保, 達郎脊椎骨数に見られる知内川のサケ魚群の特異性Peculiarity of Population of Chum Salmon in the Shiriuchi River in respect to the Vertebral Count北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)OHMI, HikoeiCONTRIBUTIONS TO THE KNOWLEDGE OF GRACILARIACEAE FROM JAPAN:Ⅱ. On a new species of the genus Gracilariopsis, with some considerations on its ecology-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)MOTODA, Sigeru; FUJII, TakejiREPORT FROM THE “OSHORO MARU” ON OCEANOGRAPHIC AND BIOLOGICAL INVESTIGATIONS IN THE BERING SEA AND NORTHERN NORTH PACIFIC IN THE SUMMER OF 1955:Ⅰ. Programme of Investigations and Records of Eye Observations of Sea-Birds and Marine Mammals-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)西沢, 敏; 安楽, 正照濾水計によるプランクトンネット濾水量の測定についてA Note on Measuring of the Volume of Water Filtered by Plankton Net by Means of a Flow Meter北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)木村, 喬久サメ肉腐敗の微生物化学的研究:第2報 尿素分解細菌の分離及び其のUrease ActivityについてStudies in the Bacteriological Chemistry of Shark Muscle Spoilage:Ⅱ. On the isolation of urea splitting bacteria and their urease activity北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第1報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (1)冷凍魚を原料とした罐詰の異臭成分についてStudies on the Manufacture of Canned Salmon:Ⅰ. The odor in canned salmon manufactured from frozen fish as the raw material (1) Chemical components of the odor of canned salmon made from frozen fish北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第2報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (2)冷蔵室内の臭気についてStudies on the Manufacture of Canned Salmon:Ⅱ. The odor in canned salmon manufactured from frozen fish as the raw material (2) On the particular odor in the refrigerated warehouse北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第3報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (3)サケ冷凍貯蔵中の油脂の変化Studies on the Manufacture of Canned Salmon:Ⅲ. The odor in canned salmon manufactured from frozen fish as the raw material (3) On the oxidative rancidity of salmon fats during cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第4報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (4)サケ冷凍貯蔵中の窒素量の変化Studies on the Manufacture of Canned Salmon:Ⅳ. The odor in canned salmon manufactured from frozen fish as the raw material (4) Changes in the various types of nitrogen in salmon meat during cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
bulletin (article)谷川, 英一; 元廣, 輝重; 庄司, 滋夫サケ罐詰の製造に関する研究:第5報 冷凍魚を原料としたサケ水煮罐詰の冷凍臭について (5)サケ冷凍貯蔵中の揮発性物質の消長Studies on the Manufacture of Canned Salmon:Ⅴ. The odor in canned salmon manufactured from frozen fish as the raw material (5) Changes in the volatile compounds in salmon meat during cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1956
Showing results 1 to 12 of 12

 

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