スポンサーリンク
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University | 論文
- Sardine Immersed Storage at 15℃ in Brine Containing Sodium Benzoate
- Emulsifying Activity of Proteins from Waste Liquid in Sardine Surimi Processing
- Emulsifying Activity of Heat-treated Sarcoplasmic Protein from Sardine
- Antioxidative Effect of an Isolate from a Culture Filtrate of Aspergillus niger
- Morphological Changes in Carp Crude F-actin and Reconstituted Actomyosin during Frozen Storage
- Effect of Acetic and Citric Acids on the Growth and Activity (VB-N) of Pseudomonas sp. And Moraxella sp.
- 産卵回帰シロサケの塩抽出タンパク質の溶解性と粘性に及ぼす加熱処理の影響〔英文〕
- STUDIES FOR PRESERVATION OF SARDINE IN BRINE
- 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