塩辛の細菌學的研究：第3報 塩辛熟成中に於ける細菌數の變化に就て


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塩辛の細菌學的研究：第3報塩辛熟成中に於ける細菌數の變化に就て

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/22711

Title:	塩辛の細菌學的研究：第3報塩辛熟成中に於ける細菌數の變化に就て
Other Titles:	BACTERIOLOGICAL STUDIES OF SHIOKARA OR “SOUSED SQUID”：3. ON THE VARIATIONS OF NUMBER OF BACILLI IN SHIOKARA DURING ITS RIPENING.
Authors:	長尾, 淸¹ Browse this author
Authors(alt):	NAGAO, Kiyoshi¹
Issue Date:	Sep-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:	2
Issue:	2
Start Page:	145
End Page:	150
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/22711
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第二卷第二號

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