山口県大学共同リポジトリ

Chemical Studies on the Process of Canned Food (2) : On the Micro-Determination of Copper

Journal of National Fisheries University Volume 3 Issue 2 pp. 107 - 109

published_at 1953-11

Creators : Fujii Minoru Kochi Masayuki Era Shitoku Publishers : National Fisheries University

Studies on the Canned Tuna (II) : On the pH Determination of Canned Tuna Liquids

Journal of National Fisheries University Volume 7 Issue 1 pp. 37 - 43

published_at 1957-11

Creators : Kochi Masayuki Era Shitoku Publishers : National Fisheries University

Studies on the Canned Tuna (I) : Determination of Various Components in Canned Tuna

Journal of National Fisheries University Volume 7 Issue 1 pp. 33 - 36

published_at 1957-11

Creators : Kochi Masayuki Era Shitoku Publishers : National Fisheries University

Studies on the Chemical Composition, Particularly Nitrogen Fractions of a Fresh Yellowfin Tuna Meat

Journal of National Fisheries University Volume 8 Issue 1 pp. 67 - 71

published_at 1959-03

Creators : Kochi Masayuki Era Shitoku Publishers : National Fisheries University

Studies on “Uni-Shiokara” (II) : Influences of Salt and Alcohol upon the Changes in Chemical Composition of “Uni-Shiokara” During the Storage

Journal of National Fisheries University Volume 9 Issue 3 pp. 383 - 390

published_at 1960-03

Creators : Kochi Masayuki Hata Yoshihiko Publishers : National Fisheries University

Studies on “Uni-Shiokara” (I) : Changes in Chemical Composition of “Uni-Shiokara” during the Storage

Journal of National Fisheries University Volume 9 Issue 1 pp. 53 - 63

published_at 1960-01

Creators : Hata Yoshihiko Kochi Masayuki Publishers : National Fisheries University

Studies on “Uni-Shiokara” (IV) : Application of Chemical Agents for the Preservation and the Improving Quality of “Uni-Shiokara”

Journal of National Fisheries University Volume 13 Issue 1 pp. 29 - 36

published_at 1963-11

Creators : Kochi Masayuki Hata Yoshihiko Publishers : National Fisheries University

Studies on　“Uni-Shiokara”　(III) : Changes in Chemical Composition of Mass Products of “Uni-Shiokara” during the Storage

Journal of National Fisheries University Volume 13 Issue 1 pp. 23 - 28

published_at 1963-11

Creators : Kochi Masayuki Hata Yoshihiko Publishers : National Fisheries University

Studies on “Uni-Shiokara” (V) : The Microbial Flora of “Uni-Shiokara”

Journal of National Fisheries University Volume 14 Issue 1 pp. 31 - 40

published_at 1965-03

Creators : Hata Yoshihiko Kochi Masayuki Publishers : National Fisheries University

Studies on the Canned Tuna (III) : Fatty Acid Composition of Lipid from Normal, Green, and Brown Meat

Journal of National Fisheries University Volume 16 Issue 2 pp. 95 - 100

published_at 1968-03

Creators : Kochi Masayuki Publishers : National Fisheries University

Studies on “Uni-Shiokara” (VI) : Fatty Acid Composition of Lipid from Sea-Urchin Gonad

Journal of National Fisheries University Volume 17 Issue 1 pp. 9 - 16

published_at 1968-10

Creators : Kochi Masayuki Publishers : National Fisheries University

Experiments on Protein Recovery from the Fluid Discharged in the Leaching Process of “kamaboko” Processing (I)

Journal of National Fisheries University Volume 20 Issue 3 pp. 265 - 277

published_at 1972-03

Creators : Kojima Yoshio Yamada Kinjiro Oba Yasumasa Kochi Masayuki Tagawa Shoji Publishers : National Fisheries University

Studies on “Uni-Shiokara” (VII) : The Nucleotide Composition of Fresh Sea-Urchin Gonad

Journal of National Fisheries University Volume 21 Issue 1 pp. 153 - 161

published_at 1972-09

Creators : Kochi Masayuki Publishers : National Fisheries University

Gas Chromatographic Analysis of Fatty Acids in Non-polar Lipid of Sea-urchin Gonad in Combination with Thin-layer Argentation Chromatography

Journal of National Fisheries University Volume 22 Issue 2 pp. 95 - 104

published_at 1973-12

Creators : Kochi Masayuki Publishers : National Fisheries University

Fatty Acid Composition of Lipids from Some Marine Shellfishes

Journal of National Fisheries University Volume 23 Issue 3 pp. 155 - 162

published_at 1975-03

Creators : Kochi Masayuki Publishers : National Fisheries University

A Note on the Removal of Constituents of the Wastewater Discharged from “Kamaboko” Processing Plants by the Method of pH Shifting

Journal of National Fisheries University Volume 24 Issue 1 pp. 37 - 46

published_at 1975-11

Creators : Tagawa Shoji Kochi Masayuki Oba Yasumasa Yamada Kinjiro Kojima Yoshio Publishers : National Fisheries University

Studies on the Occurrence of 3, 11- and 5, 11- Eicosadienoic Acids in Sea-urchin Lipids

Journal of National Fisheries University Volume 25 Issue 2 pp. 83 - 153

published_at 1976-12

Creators : Kochi Masayuki Publishers : National Fisheries University

A Note on the Removal of Constituents of the Wastewater Discharged from Mackerel Canning Plants by the Method of pH Shifting

Journal of National Fisheries University Volume 25 Issue 1 pp. 75 - 82

published_at 1976-10

Creators : Tagawa Shoji Kochi Masayuki Oba Yasumasa Yamada Kinjiro Kojima Yoshio Publishers : National Fisheries University

Acceleration of Pepsin Activity by Autoxidized Methyl Linolenate

Journal of National Fisheries University Volume 37 Issue 2.3 pp. 113 - 119

published_at 1989-03

Creators : Hatate Hideo Iribe Tarouichi Kochi Masayuki Publishers : National Fisheries University

Effect of Conventional Antioxidants on Lioid Oxidation of Japanese Oyster Crassostrea gigas during Cold Storage

Journal of National Fisheries University Volume 40 Issue 4 pp. 173 - 176

published_at 1992-03

Creators : Hatate Hideo Kochi Masayuki Publishers : National Fisheries University

Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying

Journal of National Fisheries University Volume 41 Issue 4 pp. 229 - 235

published_at 1993-03

Creators : Kunimoto Masahiko Kochi Masayuki Hamada Moritsugu Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : National Fisheries University

Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring

Journal of National Fisheries University Volume 41 Issue 4 pp. 217 - 228

published_at 1993-03

Creators : Kochi Masayuki Hamada Moritsugu Kunimoto Masahiko Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : National Fisheries University