Takahashi Koretaro | Div. Of Marine Life Sci. Graduate School Of Fisheries Sciences Hokkaido Univ. 3-1-1 Minato-cho Hakod
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概要
- 同名の論文著者
- Div. Of Marine Life Sci. Graduate School Of Fisheries Sciences Hokkaido Univ. 3-1-1 Minato-cho Hakodの論文著者
関連著者
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Takahashi Koretaro
Div. Of Marine Life Sci. Graduate School Of Fisheries Sciences Hokkaido Univ. 3-1-1 Minato-cho Hakod
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Shah A.K.M.
Division of Marine Life Science, Graduate School of Fisheries Sciences, Hokkaido University
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Shah A.
Division Of Marine Life Science Graduate School Of Fisheries Sciences Hokkaido University
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Kurihara Hideyuki
Division Of Marine Life Science Graduate School Of Fisheries Sciences Hokkaido University
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Takahashi Koretaro
Division Of Marine Life Science Graduate School Of Fisheries Sciences Hokkaido University
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Shah A.k.m.a.
Div. Of Marine Life Sci. Graduate School Of Fisheries Sciences Hokkaido Univ. 3-1-1 Minato-cho Hakod
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Ogasawara Masashi
Food Research & Development Laboratory Kirin Kyowa Food Co. Ltd.
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Kurihara Hideyuki
Division of Marine Biosciences, Graduate School of Fisheries Sciences, Hokkaido University
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Takahashi Koretaro
Division of Marine Biosciences, Graduate School of Fisheries Sciences, Hokkaido University
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Hosokawa M
Faculty Of Fisheries Sciences Hokkaido University
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Ohnishi Masao
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Kinoshita Mikio
Department of Orthodontics, Osaka Dental University
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Takahashi Koretaro
Faculty Of Fisheries Hokkaido University
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Ohnishi Masao
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Hosokawa Masashi
Laboratory Of Biofunctional Material Chemistry Division Of Marine Bioscience Craduate School Of Fish
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Takahashi Koretaro
Div. Of Marine Biosciences Graduate School Of Fisheries Sciences Hokkaido Univ.
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BABA Naomichi
Division of Bioscience, Graduate School of Natural Science and Technology, Okayama University
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ISHIHARA Tomoe
Division of Bioscience, Graduate School of Natural Science and Technology, Okayama University
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OGASAWARA Masashi
Food Research & Development Laboratory, Kirin Kyowa Food Co., Ltd.
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Baba Naomichi
Division Of Bioscience Graduate School Of Natural Science And Technology Okayama University
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Takahashi K
Department Of Marine Bioresources Chemistry Faculty Of Fisheries Hokkaido University
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Kinoshita Mikio
Department Of Agricultural And Life Sciences Obihiro University Of Agriculture And Veterinary Medici
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Hosokawa M
Department Of Marine Bioresources Chemistry Faculty Of Fisheries Hokkaido University
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Ishihara Tomoe
Division Of Bioscience Graduate School Of Natural Science And Technology Okayama University
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KINOSHITA Mikio
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
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Takahashi Koretaro
Division of Marine Life Science, Graduate School of Fisheries Sciences, Hokkaido University
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SHAH A.K.M.
Division of Marine Life Science, Faculty of Fisheries Sciences, Hokkaido University
著作論文
- Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
- Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet
- Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying
- Therapy of myeloma in vivo using marine phospholipid in combination with Agaricus blazei Muril as an immune respond activator
- Glycosylseramides obtained from the starfish Asterias amurensis Lütken
- Mechanism involved in the formation of characteristic taste and flavor during the production of dried herring (Clupea pallasii) fillet