サンマ水煮並にトマト・ソース漬罐詰における原料鮮度と製品々質との関係


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

Files in This Item:

5(2)_P209-221.pdf

704.07 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/22868

Title:	サンマ水煮並にトマト・ソース漬罐詰における原料鮮度と製品々質との関係
Other Titles:	The Relation between the Freshness Degree of Raw Saury (Cololabis saira (BREVOORT)) and the Qualities of Canned Boiled Saury and of Canned Tomato-Sauced Saury
Authors:	谷川, 英一¹ Browse this author
Authors:	八木, 忠夫² Browse this author
Authors(alt):	TANIKAWA, Eiichi¹
Authors(alt):	YAGI, Tadao²
Issue Date:	Aug-1954
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:	5
Issue:	2
Start Page:	209
End Page:	221
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/22868
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第5卷第2号

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University