水産製造会誌 3(4)
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Table of Contents
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Bacteriological studies on "Blackening" of canned cuttle‐fish meat.
p203~214
素乾品の色と原料の新しさ
p215~216
蒲鉾及其類似製品の硏究(第3報)蒲鉾の變敗に就いて
p217~222
鰹鹽辛の硏究(第3報)種々の鰹鹽辛原料に就いてamino酸生成作用の比較
p223~227
有明牡蠣罐詰の分析
p228~229
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- Material Type
- 雑誌
- Title
- Title Transcription
- スイサン セイゾウカイシ
- Volume
- 3(4)
- Publication, Distribution, etc.
- Publication Date
- 1935-09
- Publication Date (W3CDTF)
- 1935-09
- Size
- 26cm
- Place of Publication (Country Code)
- JP
- Text Language Code
- jpn