一般水産加工食品における真菌類に関する研究：第2報 酵母分布の特異性と各種糖および食塩濃度に対する分離酵母の感受性


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一般水産加工食品における真菌類に関する研究：第2報酵母分布の特異性と各種糖および食塩濃度に対する分離酵母の感受性

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Title:	一般水産加工食品における真菌類に関する研究：第2報酵母分布の特異性と各種糖および食塩濃度に対する分離酵母の感受性
Other Titles:	Studies on the True Fungi in Processed Sea Foods：Ⅱ. Specific distribution of yeast in processed sea foods and the behaviour of yeast for the growth to the various concentration of sugar and salt
Authors:	信濃, 晴雄¹ Browse this author
Authors:	坂井, 稔² Browse this author
Authors(alt):	SHINANO, Haruo¹
Authors(alt):	SAKAI, Minoru²
Issue Date:	Aug-1967
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:	18
Issue:	2
Start Page:	110
End Page:	120
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23310
Appears in Collections:	北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第18巻第2号

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