Tanikawa Eiichi | Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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概要
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関連著者
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Tanikawa Eiichi
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Tanikawa Eiichi
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Inoue Yasunosuke
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Akiba Minoru
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Motohiro Terushige
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Motohiro Terushige
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Akiba Minoru
Faculty Of Fisheries Hokkaido University
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Abe Shinji
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Akiba Susumu
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Motohiro Terushige
Faculty of Fisheries, Hokkaido University
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Akiba Susumu
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Motohiro Terushige
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
- STUDIES ON THE MANUFACTURE OF CANNED CRAB：PART. Ⅰ ON THE MANUFACTURE OF CANNED CRAB FROM Erimacrus isenbeckii (BRANDT)：REPORT 2. THE DIFFERENCE OF QUALITY OF CANNED CRAB MADE FROM DIFFERENT PARTS OF CRAB BODY
- 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 THE MANUFACTURE OF CANNED CRAB：REPORT 4. STUDIES ON B. coli IN CANNING WATER