Inoue Yasunosuke | Faculty Of Fisheries Hokkaido University

スポンサーリンク

概要

• Inoue Yasunosukeの詳細を見る
• 同名の論文著者
• Faculty Of Fisheries Hokkaido Universityの論文著者

関連著者

• Tanikawa Eiichi

  Faculty Of Fisheries Hokkaido University

• Inoue Yasunosuke

  Faculty Of Fisheries Hokkaido University

• Inoue Yasunosuke

  Faculty of Fisheries, Hokkaido University

• Akiba Minoru

  Faculty Of Fisheries Hokkaido University

• Numakura Tadahiro

  Faculty Of Fisheries Hokkaido University

• Tanikawa Eiichi

  Faculty of Fisheries, Hokkaido University

• Akiba Susumu

  Faculty of Fisheries, Hokkaido University

• Motohiro Terushige

  Faculty of Fisheries, Hokkaido University

• Akiba Susumu

  Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

• Motohiro Terushige

  Faculty Of Fisheries Hokkaido University

• Akiba Minoru

  Faculty of Fisheries, Hokkaido University

もっと見る 閉じる

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 Ⅳ. STUDIES ON DEFORMATION OF SHAPE OF THE CONTENT IN THE 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 Ⅵ. STUDIES ON THE CAUSE OF THE SPRINGER OF CANNED MACKEREL.

スポンサーリンク