スポンサーリンク
水産講習所 | 論文
- Biometric Study of Dog Salmon, Oncorhynchus keta (Walbaum)
- Change of pH-Value of Fish-muscle by Heating
- Effect of Heating and of Liming of the Skin of Fish on the Dissolution of Protein
- Amylase from Dog Salmon Oncorhynchus keta (WALBAUM)
- The Putrefactive Degree and the pH-value of Fish Muscle
- Chemical Study of Food-organisms for Fish:IV. Distribution of Arsenic
- Chemical Study of Food-Organism for Fish:II. Distribution of Aluminium
- Effect of Fatihue on Post-mortem Change in Fish Muscle
- Some Properties of Whale Oil
- Change of Electric Resistance of Fish-Body during Storage
- On the Stock of Ommastrephus pacificus APPELLOF
- Some Knowledge of the Nature of Stock of Pagrosomus major (T. & S.) in the Inland Sea of Japan
- Model Experiments of "Genziki-ami", a Kind of Net for Fishing Shrimps
- Distribution of Vitamin C in the Organs of Turtle, Amyda japonica
- Appearance of the Content of Salmon Cans in Relation to their Total Weight
- Effects of Sunlight, Hot Air and Wood-Smoke on the Characteristics of Red-Salmon Oil and Sardine Oil
- Composition of Oncorhynchus keta (WALB.), Caught along the Coast of Kamchatka
- Catch Regulation of Eisenia bicyclis in Relation to the Conservation of other marine organisms
- Number of Eggs and Spawning-periods of Ise-Ebi (Panukirus Japonicus DeHaan)
- Shell Variations of Cellana lorenama (Reeve) in Relation to the Environments