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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第20巻 第3号 >

魚介類の鮮度低下および腐敗に伴うヒスタミンの消長

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23397

Title: 魚介類の鮮度低下および腐敗に伴うヒスタミンの消長
Other Titles: On the Formation of Histamine during Loss of Freshness and Putrefaction of Various Marine Products.
Authors: 高木, 光造1 Browse this author
飯田, 優2 Browse this author
村山, 花子3 Browse this author
相馬, すが4 Browse this author
Authors(alt): TAKAGI, Mitsuzō1
IIDA, Atsushi2
MURAYAMA, Hanako3
SŌMA, Suga4
Issue Date: Nov-1969
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: 20
Issue: 3
Start Page: 227
End Page: 234
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23397
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第20巻 第3号

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