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Hokkaido University Collection of Scholarly and Academic Papers >
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9卷 第4号 : [7]

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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)KAROHJI, KoheiREPORT FROM THE “OSHORO MARU” ON OCEANOGRAPHIC AND BIOLOGICAL INVESTIGATIONS IN THE BERING SEA AND NORTHERN NORTH PACIFIC IN THE SUMMER OF 1955：Ⅳ. Diatom Associations as Observed by Underway Samplings-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1959
bulletin (article)前田, 辰昭北太平洋におけるサケマス漁場の研究(主として46°N以南海域)Study on the Salmon Fishing Grounds in the North Pacific Ocean北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1959
bulletin (article)大石, 圭一; 田村, 祐子; 佐坂, 欣二; 村田, 喜一昆布の品質：第1報 昆布の品質判定Quality of Edible Seaweeds belonging to the Laminariaceae：1. Evaluation of the quality北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1959
bulletin (article)村田, 喜一; 大石, 圭一; 田村, 祐子; 金井, 英治; 和田, 幸子; 柴田, 一郎; 木村, 喬久昆布の品質：第2報 マコンブの品質に対する検討Quality of Edible Seaweeds belonging to the Laminariaceae：2. Studies on the quality of Laminaria japonica.北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1959
bulletin (article)小黒, 美樹アルギン酸の分解に関する研究(予報)Studies on the Decomposition of Alginic Acid (Preliminary Report)北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1959
bulletin (article)元広, 輝重; 福島, 誠吾; 谷川, 英一イカ完全利用に関する研究：第18報 塩乾しスルメの製造についてStudies on the Complete Utilization of Squid (Ommastrephes sloani pacificus)：ⅩⅧ. On the manufacture of salted dried squid meat北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1959
bulletin (article)SASA, ShigeoCHEMICAL STUDIES ON HERRING MEAT (2)：Ⅷ. CHEMICAL COMPOSITION OF THE PROTEIN OF HERRING MEAT-北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1959
Showing results 1 to 7 of 7

 

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SASA, Shigeo (1959) CHEMICAL STUDIES ON HERRING MEAT (2)：Ⅷ. CHEMICAL COMPOSITION OF THE PROTEIN OF HERRING MEAT. 北海道大學水産學部研究彙報, 9(4): 329-364

元広, 輝重... [et al.] (1959) イカ完全利用に関する研究：第18報 塩乾しスルメの製造について. 北海道大學水産學部研究彙報, 9(4): 311-328

小黒, 美樹 (1959) アルギン酸の分解に関する研究(予報). 北海道大學水産學部研究彙報, 9(4): 306-310

村田, 喜一... [et al.] (1959) 昆布の品質：第2報 マコンブの品質に対する検討. 北海道大學水産學部研究彙報, 9(4): 299-305

大石, 圭一... [et al.] (1959) 昆布の品質：第1報 昆布の品質判定. 北海道大學水産學部研究彙報, 9(4): 283-298

前田, 辰昭 (1959) 北太平洋におけるサケマス漁場の研究(主として46°N以南海域). 北海道大學水産學部研究彙報, 9(4): 268-282

KAROHJI, Kohei (1959) REPORT FROM THE “OSHORO MARU” ON OCEANOGRAPHIC AND BIOLOGICAL INVESTIGATIONS IN THE BERING SEA AND NORTHERN NORTH PACIFIC IN THE SUMMER OF 1955：Ⅳ. Diatom Associations as Observed by Underway Samplings. 北海道大學水産學部研究彙報, 9(4): 259-267

 

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