ホツケ肉の腐敗に関する研究：第1報 ホツケ肉の腐敗速度並びに製品原料としての鮮度限界に関する研究


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ホツケ肉の腐敗に関する研究：第1報ホツケ肉の腐敗速度並びに製品原料としての鮮度限界に関する研究

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Title:	ホツケ肉の腐敗に関する研究：第1報ホツケ肉の腐敗速度並びに製品原料としての鮮度限界に関する研究
Other Titles:	Studies on the Decomposition of Atka Mackerel (Pleurogrammus azonus, “Hokke” in Japanese) Meat：Ⅰ. On the velocity of bacterial decomposition of Atka mackerel meat and the limit of freshness of the meat as the raw material
Authors:	谷川, 英一¹ Browse this author
	川南, 不止夫² Browse this author
	八木, 忠夫³ Browse this author
Authors(alt):	TANIKAWA, Eiichi¹
	KAWAMINAMI, Fujio²
	YAGI, Tadao³
Issue Date:	Nov-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:	3
Start Page:	289
End Page:	298
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/22875
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3号

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