Journal of National Fisheries University

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Some Qualities of Fish Pudding (Kamaboko), Added with Fats
Iwamoto Muneaki Morishita Kozo Ito Osamu Yamasaki Akio Matsuzawa Jogoro
PP. 1 - 6
Considerations on Oil Tanning (8)
Matsuzawa Jogoro Takeda Yoshihiro Imada Haruzo
PP. 7 - 11
Chemical Studies on Agar Preparation from Imported Agar Seaweeds (II) : On the Agar prepared from Gracilaria verrucosa collected from Chile
Tagawa Shoji Ogata Toshiro Kojima Yoshio
PP. 13 - 21
Studies on　“Uni-Shiokara”　(III) : Changes in Chemical Composition of Mass Products of “Uni-Shiokara” during the Storage
Kochi Masayuki Hata Yoshihiko
PP. 23 - 28
Studies on “Uni-Shiokara” (IV) : Application of Chemical Agents for the Preservation and the Improving Quality of “Uni-Shiokara”
Kochi Masayuki Hata Yoshihiko
PP. 29 - 36
Studies on the Foul-water Drained from Factories (XI) : On the Polluting Influence of the Waste Liquor from a Non-iron Metal Plant on the Shallow Waters (Part 2)
Syazuki Keiichiro
PP. 37 - 42
Morphometric Comparison of Yellowfin Tuna, Neothunnus albacora (LOWE), from Several Areas in the Indian Ocean
Tsuruta Saburo
PP. 43 - 51
Morphometric Characters of Yellowfin Tuna, Neothunnus albacora (LOWE), in the Eastern Waters of the Indian Ocean
Tsuruta Saburo
PP. 53 - 59
Anatomical Descriptions on the Freshwater Pearl Mussel, Hyriopsis schlegeli
Nakamura Masato Matsui Isao Amio Masaru
PP. 61 - 74