Motohiro Terushige | Faculty of Fisheries, Hokkaido University

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概要

• MOTOHIRO Terushige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

• Motohiro Terushige

  Faculty of Fisheries, Hokkaido University

• Motohiro Terushige

  Faculty Of Fisheries Hokkaido University

• Tanikawa Eiichi

  Faculty Of Fisheries Hokkaido University

• Akiba Minoru

  Faculty Of Fisheries Hokkaido University

• Inoue Yasunosuke

  Faculty Of Fisheries Hokkaido University

• Akiba Susumu

  Faculty of Fisheries, Hokkaido University

• Akiba Susumu

  Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

• Wakasa Tetsuro

  Faculty Of Fisheries Hokkaido University

• Tanikawa Eiichi

  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 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 POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅳ. Determination of the Freshness of the Meat of Stichopus japonicus and the Limit of the Freshness for Use as the Raw Material of Canned
• STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅲ. The Putrefaction of the Meat of Stichopus japonicus

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