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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第8卷 第1号 >

いか食中毒の生化学的研究:第2報 生成アミン類の消長に就いて

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/22990

Title: いか食中毒の生化学的研究:第2報 生成アミン類の消長に就いて
Other Titles: Biochemical Studies on Squid Meat Food Poisoning:Ⅱ. Increase and decline of amines of squid meat during preservation.
Authors: 村田, 喜一1 Browse this author
大石, 圭一2 Browse this author
飯田, 優3 Browse this author
Authors(alt): MURATA, Kiichi1
ÔISHI, Keiichi2
IIDA, Atsushi3
Issue Date: May-1957
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: 8
Issue: 1
Start Page: 81
End Page: 86
Type: bulletin (article)
URI: http://hdl.handle.net/2115/22990
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第8卷 第1号

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