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水産試驗場 | 論文
- Simplified Test on the Freshness of Fish Meat III. Non-Precipitability of Hexon Base with Mercuric Chloride
- Simplified Test on the Freshness of Fish Meat:(I). An Application of Walkiewicz's Method for Measuring the Freshness of Whale Meat
- Simplified Test on the Freshness of Fish Meat:(2) Reaction of Mercuric Chloride on the Soluble Protein
- A Note on the Ecology of a Common Shore-Shrimp, Leander serrifer
- On a Method of" Sowing " the Spores of an Alga of Commercial Value, Gloiopeltis tenax, on the Rocky Shores
- Molecular Distillation of Fats and Oils
- Sardines from the Waters in The Neighbourhood of Tôkyô. (I):Fishing Season, Size and Form of Sardines in the North-eastern Parts of the Bays of Sagami and Suruga
- Opening Mechanism of Bivalves by Boiling
- On the Influence of the Growth of Yearling Carp (Cyprinus carpio L.) by the Artificial Foodstuff with Cellulose (Forecast)