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.
スポンサーリンク
概要
著者
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Akiba Minoru
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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Motohiro Terushige
Faculty of Fisheries, Hokkaido University
-
Motohiro Terushige
Faculty Of Fisheries Hokkaido University
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Tanikawa Eiichi
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
関連論文
- STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅴ. STUDIES ON THE FORMATION OF CURD IN CANNED MACKEREL.
- 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
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- 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.
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- STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅳ. Determination of the Freshness of the Meat of Stichopus japonicus and the Limit of the Freshness for Use as the Raw Material of Canned
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- STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅲ)
- STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅱ)
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