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

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STUDIES ON THE MANUFACTURE OF CANNED MACKEREL.：PART Ⅴ. STUDIES ON THE FORMATION OF CURD IN CANNED MACKEREL.
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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 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
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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
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 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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