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
スポンサーリンク
概要
著者
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Tanikawa Eiichi
Faculty Of Fisheries Hokkaido University
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Motohiro Terushige
Faculty of Fisheries, Hokkaido University
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Motohiro Terushige
Faculty Of Fisheries Hokkaido University
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Wakasa Tetsuro
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 MACKEREL.：PART Ⅳ. STUDIES ON DEFORMATION OF SHAPE OF THE CONTENT IN THE CANNED MACKEREL.
- 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 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 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
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