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北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University >
第38巻 第2号 >

いか塩辛低塩化の食品衛生学的研究

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/23950

Title: いか塩辛低塩化の食品衛生学的研究
Other Titles: Food Hygiene on the Low Salt Content of Squid Shiokara
Authors: 大石, 圭一1 Browse this author
岡, 重美2 Browse this author
飯田, 優3 Browse this author
小松, 一郎4 Browse this author
二瓶, 幹雄5 Browse this author
小泉, 恭三6 Browse this author
Authors(alt): OISHI, Keiichi1
OKA, Shigemi2
IIDA, Atsushi3
KOMATSU, Ichiro4
NIHEI, Mikio5
KOIZUMI, Kyozo6
Issue Date: May-1987
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: 38
Issue: 2
Start Page: 165
End Page: 180
Type: bulletin (article)
URI: http://hdl.handle.net/2115/23950
Appears in Collections:北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University > 第38巻 第2号

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