函館産カレイ類の品質：第3報 品質を決定する要因 2 品質と魚肉の一般成分(水分，灰分，脂肪，蛋白)


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函館産カレイ類の品質：第3報品質を決定する要因 2 品質と魚肉の一般成分(水分，灰分，脂肪，蛋白)

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Title:	函館産カレイ類の品質：第3報品質を決定する要因 2 品質と魚肉の一般成分(水分，灰分，脂肪，蛋白)
Other Titles:	Quality of Flatfish from Hakodate：Part 3. Factors deciding the quality 2. Relations between the quality and ordinary chemical constituents
Authors:	大石, 圭一¹ Browse this author
Authors(alt):	ŌISHI, Keiichi¹
Issue Date:	Aug-1959
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:	10
Issue:	2
Start Page:	131
End Page:	146
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23069
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第10卷第2号

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