Akiba Susumu | Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

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関連著者

• Akiba Susumu

  Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

• Akiba Minoru

  Faculty Of Fisheries Hokkaido University

• Tanikawa Eiichi

  Faculty Of Fisheries Hokkaido University

• Inoue Yasunosuke

  Faculty Of Fisheries Hokkaido University

• Akiba Susumu

  Faculty of Fisheries, Hokkaido University

• Motohiro Terushige

  Faculty of Fisheries, Hokkaido University

• Motohiro Terushige

  Faculty Of Fisheries Hokkaido University

• 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

• Motohiro Terushige

  Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

• Tanikawa Eiichi

  Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

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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
• 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.

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