| Deep Ocean Watar Research
Vol. 9 (2008) No. 2. Contents |
|
Original Articles |
| Preliminary study
on the quality of Gouda cheese and yogurt made from raw milk
mixed with deep seawater |
51-57 |
|
| Yoshifumi TAMURA，Tsuneo
TANAKA，Akiharu SASAKI，Tohru WATANABE，Kenichi TAKAMATSU |
|
2378KB |
|
Applicability to Rausu fishing
port of the seawater exchange hastening method by
using deep-sea water discharge |
59-68 |
|
| Masabumi SETO |
|
3200KB |
|
| Attached diatoms occurring in the small-scale
facility to pump up Shiretoko Rausu deep seawater |
69-78 |
|
| Hidekazu SUZUKI,
Toru WATANABE, Daisuke FUJITA, Tamotsu NAGMO |
|
3120KB |
|
| A possibility of improving Strongylocentrotus
intermedius gonad conditions by dipping into deep seawater
as a substitute for alum solution |
79-81 |
|
| Hideki YAMAISHI,
Tohru WATANABE, Daisuke FUJITA |
|
2169KB |
| |
| Control of maturation in Strongylocentrotus
intermedius by stock-culturing in land－based tank using
cold deep seawater |
83-88 |
|
| Tohru WATANABE,
Hideki YAMAISHI, Masanori ISHIGAME, Kazunori YAMASHITA, Daisuke
FUJITA |
|
3086KB |
|
| The Evaluation of the Utilization of Deep-Sea
Water for Regional Promotion
|
89-97 |
|
| Atsumi FURUYA,
Masamitsu NAKAIZUMI, Kinya YAMOTO, Jun YOKOYAMA, Kaoru KUROSAWA,
Akira NAGANO, Mamoru YOSHIMIZU |
|
2707KB |
Newsletter |
| Report of the 12th DOWAS Meeting in Tokyo |
99-102 |
|
| Daisuke FUJITA |
| |
| Development of Kombu Food from Materials
Cultured in Deep S eawater
|
103-105 |
|
| Kotarou OTSUKA |
| |
| Series "Supporting Staff for Deep
Seawater Facility" No.1 -Suruga Bay Deep Seawater- |
106 |
|
| Kazutoshi Okamoto |
| |
| Rule for contributing articles
to the journal ‘Deep Ocean Water Research’ |
107 |
| Guideline for preventing articles
to the journal ‘Deep Ocean Water Research’ |
108 |
| |
