Jump to main content
Volume number3(4)

水産製造会誌 3(4)

Icons representing 雑誌
The cover of this title could differ from library to library. Link to Help Page

水産製造会誌3(4)

Call No. (NDL)
雑43-8
Persistent ID (NDL)
info:ndljp/pid/1544249
Material type
雑誌
Publisher
水産製造会
Publication date
1935-09
Publication Frequency
-
Material Format
Digital
Capacity, size, etc.
26cm
NDC
-
View All

Notes on use

Holding issue:

1巻1号-3巻6号(昭8.2-10.12)

Note (General):

本タイトル等は最新号による

Table of Contents

Provided by:国立国会図書館デジタルコレクションLink to Help Page
  • Bacteriological studies on "Blackening" of canned cuttle‐fish meat.

    Sh. Takeda ; E. Tanikawa

    p203~214

  • 素乾品の色と原料の新しさ

    川上太左英

    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

    淸水亘 ; 本橋邦郞

    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

    淸水亘 ; 內田一郞

    p223~227

  • 有明牡蠣罐詰の分析

    淸水亘

    p228~229

Read in Disability Resources

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Digital

Material Type
雑誌
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