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：Ⅳ. STUDIES ON THE INFLUENCE


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/22784

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：Ⅳ. STUDIES ON THE INFLUENCE
Authors:	Tanikawa, Eiichi Browse this author
	Inoue, Yasunosuke Browse this author
	Akiba, Minoru 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:	22
End Page:	31
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/22784
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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