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Inamasu Yuji

None

Studies in Fish Meat as Raw Material (1) : On Solubility of Various Fish Meat in Different Concentration of NaCl Solutions

Journal of National Fisheries University Volume 4 Issue 1 pp. 25 - 28

published_at 1955-02

Creators : Oba Yasumasa Shiraishi Tomoyoshi Inamasu Yuji Publishers : National Fisheries University

On Mercury and Selenium in Tuna Fish Tissues (V) : A mathematical Approach to the Mechanism of Mercury Accumulation

水産大学校研究報告 Volume 26 Issue 1 pp. 79 - 88

published_at 1977-08

Creators : Hamada Moritsugu Inamasu Yuji Publishers : 水産大学校

Rheological Properties of Mayonnaise (I) : Shear Degradation Behavior in the Low Shear-Rate Range

水産大学校研究報告 Volume 26 Issue 3 pp. 281 - 292

published_at 1978-02

Creators : Hamada Moritsugu Inamasu Yuji Publishers : 水産大学校

On Mercury and Selenium Contained in Tuna Fish Tissues (II) : Total Mercury Level in Muscles and Viscera of Yellowfin Tuna

水産大学校研究報告 Volume 25 Issue 1 pp. 47 - 65

published_at 1976-10

Creators : Takeda Michio Inamasu Yuji Koshikawa Torakichi Ueda Tadashi Nakano Michinori Tomida Teruo Hamada Moritsugu Publishers : 水産大学校

On Mercury and Selenium in Tuna Fish Tissues (III) : Mercury Distribution in Yellowfin Tuna

水産大学校研究報告 Volume 25 Issue 3 pp. 213 - 220

published_at 1977-03

Creators : Hamada Moritsugu Inamasu Yuji Ueda Tadashi Publishers : 水産大学校

On Mercury and Selenium Contained in Tuna Fish Tissues (I) : Vanadium Pentoxide-Catalyzed Wet Digestion for the Determination of Total Mercury in Tuna Tissues

水産大学校研究報告 Volume 23 Issue 3 pp. 145 - 153

published_at 1975-03

Creators : Takeda Michio Inamasu Yuji Tomida Teruo Hamada Moritsugu Katsuura Hiroshi Publishers : 水産大学校

Studies on Quality Improvement of Salted Fish (V) : Some Characteristics of Bacteria Associated with the Spoilage of Mild-Cured Fish

Journal of National Fisheries University Volume 18 Issue 1 pp. 45 - 52

published_at 1969-08

Creators : Inamasu Yuji Publishers : National Fisheries University

Influence of Sonic Oscillation on Salting Fish

Journal of National Fisheries University Volume 18 Issue 3 pp. 367 - 372

published_at 1970-03

Creators : Inamasu Yuji Publishers : National Fisheries University

Studies on Quality Improvement of Salted Fish (VI) : Relation of Growth Between the Salt Tolerant Bacteria Isolated from a Putrid Matter of Mild Cured Sardine and Lactic Acid Bacteria Associated with Soy Sauce Brewing in the Media Varying Conditions

Journal of National Fisheries University Volume 19 Issue 2 pp. 115 - 122

published_at 1971-03

Creators : Inamasu Yuji Publishers : National Fisheries University

Studies on Quality Improvement of Salted Fish (IV) : Inhibitory Effect of Chemical Preservatives on Volatile Acid Production in Seasoned Dried Fish

Journal of National Fisheries University Volume 15 Issue 1 pp. 17 - 26

published_at 1966-10

Creators : Inamasu Yuji Publishers : National Fisheries University

Studies on Quality Improvement of Salted Fish (I) : On Rate of Penetration of Salt and Effect of Preservatives

Journal of National Fisheries University Volume 14 Issue 2 pp. 92 - 100

published_at 1965-11

Creators : Inamasu Yuji Publishers : National Fisheries University

Studies on Quality Improvement of Salted Fish (II) : Effect of Preservatives and Sodium Chloride upon Growth of Vibrio parahaemolyticus

Journal of National Fisheries University Volume 14 Issue 2 pp. 102 - 109

published_at 1965-11

Creators : Inamasu Yuji Publishers : National Fisheries University

Studies on Quality Improvement of Salted Fish (III) : Inhibitory Effect of Some Preservative Substances upon the Formation of Histamine in Raw Fish (Part 1)

Journal of National Fisheries University Volume 14 Issue 3 pp. 185 - 192

published_at 1966-03

Creators : Inamasu Yuji Publishers : National Fisheries University

Studies on the Agar Gel in Canned “Mitsumame” (I) : On the Gel Reinforcing Agents

Journal of National Fisheries University Volume 8 Issue 2 pp. 161 - 166

published_at 1959-10

Creators : Kojima Yoshio Inamasu Yuji Shiraishi Tomoyoshi Publishers : National Fisheries University

Studies on the Agar Gel in Canned “Mitsumame” (II) : Changes of Jelly Strength in the Agar Gel, While Stored as Canned Contents, and Some Others

Journal of National Fisheries University Volume 8 Issue 2 pp. 167 - 172

published_at 1959-10

Creators : Inamasu Yuji Kojima Yoshio Shiraishi Tomoyoshi Publishers : National Fisheries University