魚介類の鮮度低下ならびに腐敗にともなう揮発性塩基窒素，トリメチルアミンおよびトリメチルアミンオキサイド含量の変化


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:

18(3)_P268-270.pdf

138.82 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23326

Title:	魚介類の鮮度低下ならびに腐敗にともなう揮発性塩基窒素，トリメチルアミンおよびトリメチルアミンオキサイド含量の変化
Other Titles:	Variation of the Volatile Basic Nitrogen, Trimethylamine and Trimethylamine Oxide Contents Accompanied by Loss of Freshness and Putrefaction of Fish and Marine Invertebrates
Authors:	高木, 光造¹ Browse this author
	村山, 花子² Browse this author
	遠藤, 繁子³ Browse this author
Authors(alt):	TAKAGI, Mitsuzō¹
	MURAYAMA, Hanako²
	ENDŌ, Shigeko³
Issue Date:	Nov-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:	3
Start Page:	268
End Page:	270
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/23326
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3号

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University