STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅱ. RELATION BETWEEN THE FRESHNESS OF MACKEREL MEAT AND THE QUALITY OF THE CANNED PRODUCT.

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STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅴ. STUDIES ON THE FORMATION OF CURD IN CANNED MACKEREL.
STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅳ. STUDIES ON DEFORMATION OF SHAPE OF THE CONTENT IN THE 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
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.
STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅱ. RELATION BETWEEN THE FRESHNESS OF MACKEREL MEAT AND THE QUALITY OF THE CANNED PRODUCT.
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 BOUND WATER IN FISH MUSCLE
STUDIES ON THE CAUSE OF THE SPRINGER OF CANNED SALMON
STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA) III : A Comparison of the Chemical Components of the Meat of Sea Cucumber with the Meat of Other Marine Animals
STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅵ. Nitrogen Distribution and Kind of Chemical Components of the Extractives of the Meat and Skin Parts of Stichopus japonicus
STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅴ. Nitrogen Distribution and Amino Acid Composition of Protein of Meat of Stichopus japonicus
On the Manufacture of Canned Crab from Paralithodes camtschaticus (TILESIUS)-I : Velocity of Bacterial Decomposition of the Meat of Paralithodes camtchaticus
STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅵ. STUDIES ON THE CAUSE OF THE SPRINGER OF CANNED MACKEREL.
STUDIES ON BOUND WATER IN THE FISH MEAT MUSCLE (Ⅰ)
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
STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅲ. The Putrefaction of the Meat of Stichopus japonicus
STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅶ. Inorganic Matter in the Meat of Stichopus japonicus
STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅳ. Digestibility of Meat of Sea Cucumber
STUDIES ON THE NUTRITIVE VALUE OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅱ. Seasonal Changes of Chemical Components of the Meat of Stichopus japonicus
STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅲ)
STUDIES ON BOUND WATER IN FISH MEAT MUSCLE (Ⅱ)
STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅱ. Autolysis of the Meat of Stichopus japonicus
STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅰ. Changes in the Amounts of Lactic Acid and Glycogen in the Meat of Stichopus japonicus during the Period of Rigor Mortis
On the Manufacture of Canned Crab from Paralithodes camtschaticus (TILESIUS)-III:The Relation between Volatile Basic Nitrogen Produced in Crab Meat during Heating and the Freshness of the Meat

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