北寄貝肉の化学的研究：第3報 北寄貝水煮罐詰の液汁の溷濁について


Hokkaido University \| Library \| HUSCAP	Advanced Search		言語

	Home
	About HUSCAP
	Open Access Policy

	Browse by Author

Browse
	Communities & Collections

	Scholarly Journals
	Theses
	Doctoral Dissertations Listed by Graduate Schools
	Conference Procs.
	Events

	HUSCAP Senior (in Japanese)

	Societies

	Downloads (country)

For university staff
	How to post your papers to HUSCAP
	Publication of theses
	Helpline about theses publication

Open Archives Compliant

You can search our collection also at:
	Google
	Google Scholar
	CiNii
	IRDB
	OAIster
	NDLTD

北寄貝肉の化学的研究：第3報北寄貝水煮罐詰の液汁の溷濁について

Files in This Item:

4(2)_P169-176.pdf

469.1 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/22810

Title:	北寄貝肉の化学的研究：第3報北寄貝水煮罐詰の液汁の溷濁について
Other Titles:	CHEMICAL STUDIES ON THE MEAT OF HOKKI-GAI (Mactra sachalinensis SCHRENCK)：Ⅲ. On the turbid material in liquid of canned Hokkigai-meat
Authors:	元廣, 輝重¹ Browse this author
Authors:	上村, 力² Browse this author
Authors(alt):	MOTOHIRO, Terushige¹
Authors(alt):	KAMIMURA, Tsutomu²
Issue Date:	Aug-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:	2
Start Page:	169
End Page:	176
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/22810
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第四卷第二号

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University