Akiba Minoru | Faculty Of Fisheries Hokkaido University

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概要

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著作論文

STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅴ. STUDIES ON THE FORMATION OF CURD IN CANNED MACKEREL.
STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅲ. RELATIONS BETWEEN QUALITY OF CANNED MACKEREL AND THE LEAVING TIME BEFORE RETORTING (STERILIZATION) AFTER THE CANS HAVE BEEN SEAMED.
STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅱ. RELATION BETWEEN THE FRESHNESS OF MACKEREL MEAT AND THE QUALITY OF THE CANNED PRODUCT.
STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅰ. COMPARISON OF CHEMICAL COMPONENTS OF MEAT OF MACKEREL CAUGHT RESPECTIVELY IN THE JAPAN SEA AND IN THE PACIFIC OCEAN OFF THE HOKKAIDO COAST.
STUDIES ON BOUND WATER IN FISH MUSCLE
On the Manufacture of Canned Crab from Paralithodes camtschaticus (TILESIUS)-I : Velocity of Bacterial Decomposition of the Meat of Paralithodes camtchaticus
STUDIES ON BOUND WATER IN THE FISH MEAT MUSCLE (Ⅰ)
STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅱ. Seasonal Changes of Chemical Components of the Meat of Stichopus japonicus
STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅲ)
STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅱ)
STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅱ. Autolysis of the Meat of Stichopus japonicus
STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅰ. Changes in the Amounts of Lactic Acid and Glycogen in the Meat of Stichopus japonicus during the Period of Rigor Mortis
On the Manufacture of Canned Crab from Paralithodes camtschaticus (TILESIUS)-III:The Relation between Volatile Basic Nitrogen Produced in Crab Meat during Heating and the Freshness of the Meat

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