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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第一卷 第二号 >

鹽辛の細菌學的研究:第2報 再び塩辛の熟成中に於ける成分の變化に就て

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/22681

Title: 鹽辛の細菌學的研究:第2報 再び塩辛の熟成中に於ける成分の變化に就て
Other Titles: BACTERIOLOGICAL STUDIES OF SHIOKARA OR “SOUSED SQUID.”:2. THE STUDIES ON THE CHEMICAL CHANGES IN THE RIPENING PROCESS.
Authors: 長尾, 淸1 Browse this author
木村, 喬久2 Browse this author
Authors(alt): NAGAO, Kiyoshi1
KIMURA, Takahisa2
Issue Date: Feb-1951
Publisher: 北海道大学水産学部
Journal Title: 北海道大學水産學部研究彙報
Journal Title(alt): BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY
Volume: 1
Issue: 2
Start Page: 81
End Page: 85
Type: bulletin (article)
URI: http://hdl.handle.net/2115/22681
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第一卷 第二号

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