Ohno Rie | Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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- Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido Universityの論文著者
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University | 論文
- Sardine Immersed Storage at 15℃ in Brine Containing Sodium Benzoate
- Emulsifying Activity of Proteins from Waste Liquid in Sardine Surimi Processing
- Emulsifying Activity of Heat-treated Sarcoplasmic Protein from Sardine
- Antioxidative Effect of an Isolate from a Culture Filtrate of Aspergillus niger
- Morphological Changes in Carp Crude F-actin and Reconstituted Actomyosin during Frozen Storage