Science journal of Kanagawa University = 神奈川大学理学誌

• Material Type: 雑誌
• Title: Science journal of Kanagawa University
• Title Transcription: Science journal of Kanagawa University
• Volume: 31巻 2020年
• Author/Editor: Science journal of Kanagawa University編集委員会 編
• Author Heading: 神奈川大学総合理学研究所 カナガワ ダイガク ソウゴウ リガク ケンキュウジョ ( 00995556 )Authorities
• Publication, Distribution, etc.: 平塚 : 神奈川大学総合理学研究所
• Publication Date: 2020
• Publication Date (W3CDTF): 2020
• Year and volume of publication: v. 16 (2005)-v. 19 (2008) ; v. 20, no. 1 (2009)-v. 20, no. 2 (2009) ; v. 21 (2010)-v. 27 (2016) ; v. 28, no. 1 (2017)-v. 28, no. 2 (2017) ; v. 29 (2018)-
• Size: 30cm
• Alternative Title: 神奈川大学理学誌 カナガワ ダイガク リガクシ; Sci. j. Kanagawa Univ
• Abbreviated Title: Sci. j. Kanagawa Univ.
• Key Title: Science journal of Kanagawa University
• ISSN (Periodical Title): 1880-0483
• ISSN-L (Periodical Title): 1880-0483
• Place of Publication (Country Code): JP
• Text Language Code: jpn; eng
• Alias of Author: Research Institute for Integrated Science of Kanagawa University
• NDLC: ZM13
• Holding library: 国立国会図書館
• Call No.: Z14-1544
• Replaces: 継続前; https://ndlsearch.ndl.go.jp/books/R100000002-I000000069808
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 000007658679; http://id.ndl.go.jp/bib/000007658679
• Cataloging Rule: Nippon Cataloguing Rules 1987 Revised Edition

Table of Contents

Physiological and Ultrastructural Studies on the Origin of Activator Calcium in Body Wall Muscles of Spoon Worms

Cytochemical Study on the Intracellular Calcium Translocation during the Contraction-Relaxation Cycle in Scorpionfish Swimbladder Muscles

By a grant from Research Institute for Integrated Science, Kanagawa University : Epigenetics of Vascular Formation during Zebrafish Hindbrain Development

By a grant from Research Institute for Integrated Science, Kanagawa University : Microplastic Beads Incorporated into a Single Cell : Analyses Using the Green Paramecium, Paramecium bursaria

電極式底置き炊飯とイースト発酵食パンの性能評価実験