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
スポンサーリンク
概要
著者
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Tanikawa Eiichi
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Inoue Yasunosuke
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Akiba Minoru
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Akiba Susumu
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Motohiro Terushige
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Akiba Susumu
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Motohiro Terushige
Laboratory Of Marine Food Technology 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 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 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 THE MANUFACTURE OF CANNED CRAB：REPORT 4. STUDIES ON B. coli IN CANNING WATER