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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 >
第四卷 第一号 >

STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅱ. VELOCITY OF BACTERIAL DE

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Title: STUDIES ON THE MANUFACTURE OF CANNED CRAB:PART Ⅰ. ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (Brandt):Report 1. THE RELATION BETWEEN THE FRESHNESS OF RAW CRAB MEAT MATERIAL AND THE QUALITY OF THE CANNED PRODUCT:Ⅱ. VELOCITY OF BACTERIAL DE
Authors: Tanikawa, Eiichi Browse this author
Akiba, Minoru Browse this author
Motohiro, Terushige Browse this author
Issue Date: May-1953
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: 4
Issue: 1
Start Page: 7
End Page: 14
Type: bulletin (article)
URI: http://hdl.handle.net/2115/22782
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第四卷 第一号

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