Osako Kazufumi | Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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概要
- OSAKO Kazufumiの詳細を見る
- 同名の論文著者
- Department Of Food Science And Technology Tokyo University Of Marine Science And Technologyの論文著者
関連著者
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Osako Kazufumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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OSAKO Kazufumi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Osako K
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Osatomi Kiyoshi
Graduate School Of Marine Sciences And Engineering Nagasaki University
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Osatomi K
Faculty Of Fisheries Nagasaki University
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Kuwahara K
Nagasaki Prefectural Institute Of Fisheries
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Kuwahara Koichi
Nagasaki Prefectural Institute Of Fisheries
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OSAKO KAZUFUMI
Nagasaki Prefectural Institute of Fisheries
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NOZAKI YUKINORI
Faculty of Fisheries, Nagasaki University
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Nozaki Yukinori
Faculty Of Fisheries Nagasaki University
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Nozaki Yukinori
Graduate School Of Marine Science And Engineering And Faculty Of Fisheries Nagasaki University
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Okazaki Emiko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Nozaki Yukinori
Department Of Biology Faculty Of Science Kobe University:(present)nagase Biochemicals Ltd.
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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GIRI Anupam
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Giri Anupam
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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SAITO Hiroaki
National Research Institute of Fisheries Science, Fisheries Research Agency
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WENG Wuyin
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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KUROKAWA TAKAO
Nagasaki Prefectural Institute of Fisheries
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Weng Wuyin
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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SAITO HIROAKI
Tohoku National Fisheries Research Institute
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OKAZAKI EMIKO
National Research Institute of Fisheries Science
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Saito H
Marine Biochemistry Division National Research Institute Of Fisheries Science
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SAITO Hiroaki
Tokai Regional Fisheries Research Laboratory, Fisheries Agency
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Saito H
National Research Institute Of Fisheries Science Fisheries Research Agency
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TECHARATANAKRAI Bodin
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Techaratanakrai Bodin
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Saito Hiroaki
National Research Institute Of Fisheries Science
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Saito Hiroaki
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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Saito Hiroaki
Fisheries Oceanography Tohoku National Fisheries Research Institute
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Saito Hiroaki
Laboratory Of Lipid Chemistry National Research Institute Of Fisheries Science Ministry Of Agricultu
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OSATOMI Kiyoshi
Faculty of Fisheries, Nagasaki University
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HARA Kenji
Faculty of Fisheries, Nagasaki University
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Hossain M
Graduate School Of Science And Technology Nagasaki University
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HOSSAIN Mohammed
Bangladesh Fisheries Research Institute
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YAMAGUCHI Akira
Nagasaki Prefectural Institute of Fisheries
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HAMAGUCHI Patricia
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Igarashi Yuki
Department Of Gastroenterological Surgery Hiroshima University Hospital
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Hamaguchi Patricia
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ishihara T
Faculty Of Fisheries Nagasaki University
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Ishihara Tadashi
Faculty Of Science And Technology Fukushima University
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KHAN MOHAMMED
Graduate School of Science and Technology
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HOSSAIN MOHAMMED
Graduate School of Science and Technology
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Ishihara Tadashi
Faculty Of Fisheries Nagasaki University
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Yamaguchi A
Nagasaki Prefectural Institute Of Fisheries
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Yamaguchi Atsuko
Faculty Of Fisheries Nagasaki University
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Hossain Md.
Graduate School Of Science And Engineering Faculty Of Engineering Saitama University
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Weng Wu
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Hara Kenji
Faculty Of Fisheries Nagasaki University
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Hara Keniji
Faculty Of Fisheries Nagasaki University
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Osatomi Kiyoshi
Faculty Of Fisheries Nagasaki University
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Osatomi Kiyoshi
Graduate School Of Marine Science And Engineering Nagasaki University
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Watanabe Manabu
Department Of Cardiovascular Surgery Heart Institute Of Japan Tokyo Women's Medical University
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Hara Kenji
Faculty Of Agriculture Kyushu University
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NISHIDA Moemi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Nishida Moemi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Igarashi Yuki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Tanaka Munehiko
Kokugakuin Tochigi Junior College
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LEERAHAWONG Akasith
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Leerahawong Akasith
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Osako Kazufumi
Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn
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Hara Kenji
Graduate School Of Fisheries Science And Environmental Studies Nagasaki University
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ABE Shuji
Nihon Pharmaceutical Co., Ltd.
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Okazaki Emiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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CHEN Chaoping
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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YASUDA Yuki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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SUN Lechang
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
著作論文
- Lipid characteristics of coastal migratory Sarda orientalis tissues
- Seasonal variations in taurine and histidine levels of horse mackerel caught in the East China Sea
- Seasonal variations in gel-forming ability of rabbit fish
- Chemical components and body color of horse mackerel caught in different areas
- Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
- Effect of Proteolytic Squid Protein Hydrolysate on Textural Quality and Denaturation of Wanieso Lizardfish (Saurida wanieso) Surimi during Frozen Storage
- Oxygen permeability and antioxidative properties of edible surimi films
- SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product
- Effect of raw materials on the extractive components and taste aspects of fermented fish paste : sakana miso
- Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters
- Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat
- Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle
- Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle
- Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels