Journal of National Fisheries University

Back to Top
Permalink : https://ypir.lib.yamaguchi-u.ac.jp/fu/917
Journal of National Fisheries University Volume 19 Issue 2
published_at 1971-03

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

塩蔵魚の品質に関する研究 (VI) : うす塩魚の耐塩性腐敗菌および醸造用乳酸菌の各種培養条件における発育比較
Inamasu Yuji
fulltext
470 KB
19-2-115-122.pdf
About This Article
Other Article
Fundamental Studies on the Shrimp Drag (I) : Field Experiment on the Mesh Selection of the Net with 23mm Mesh Cod End
PP. 65 - 80
Main Engine Handling during Hauling Work by a Clutch Control Type Tuna Longliner (II) : Change of Handling Pattern in Accordance with the Lapse of Working Time
PP. 81 - 89
Studies on the Production of Formaldehyde and Dimethylamine in Bivalvian Mollusca
PP. 91 - 94
Some Properties of a Formaldehyde and Dimethylamine-forming Enzyme Obtained from Barbatia virescens
PP. 95 - 103
Distribution of Trimethylamine Oxide in Fishes and Other Aquatic Animals (III) : Gastropodan Mollusca
PP. 105 - 114
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
PP. 115 - 122
Growth of Conchocelis in Artificial Medium in Relation to Carbon Dioxide and Calcium Metabolism
PP. 123 - 129