Kondo Hitomi | Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- Department of Food Science and Technology, Tokyo University of Marine Science and Technologyの論文著者
Department of Food Science and Technology, Tokyo University of Marine Science and Technology | 論文
- Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage
- Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea
- Inhibitory effect of enokitake extract on melanosis of shrimp
- Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems
- Effects of food colorants on photooxidation of lipids added to Alaska pollack Theragra chalcogramma surimi