魚肉研究法の基礎的檢討：2．魚肉腐敗研究法の一考察(サメ肉の使用について)


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/22747

Title:	魚肉研究法の基礎的檢討：2．魚肉腐敗研究法の一考察(サメ肉の使用について)
Other Titles:	FUNDAMENTAL EXAMINATION FOR STUDYING FISH MEAT.：Ⅱ. A NEW METHOD FOR ESTIMATING THE PUTREFACTION OF FISH MEAT.
Authors:	村田, 喜一¹ Browse this author
Authors:	大石, 圭一² Browse this author
Authors(alt):	MURATA, Kiichi¹
Authors(alt):	OHOISHI, Keiichi²
Issue Date:	Aug-1952
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:	3
Issue:	2
Start Page:	128
End Page:	141
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/22747
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第三卷第二號

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