Akiba Susumu | Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

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概要

関連著者

Tanikawa Eiichi
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
Inoue Yasunosuke
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
Akiba Minoru
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
Akiba Susumu
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
Motohiro Terushige
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
Akiba Susumu
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
Motohiro Terushige
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
Tanikawa Eiichi
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

著作論文

STUDIES ON THE MANUFACTURE OF CANNED CRAB：REPORT 3. STUDIES ON THE INFLUENCES UPON THE QUALITY OF CANNED CRAB OF THE KINDS OF WATER USED AND NUMBER OF TIMES OF CHANGE OF WATER FOR BOILING CRAB REMOVED FROM CARAPACE

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