Seki Nobuo | Graduate School Of Fisheries Sciences Hokkaido University
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概要
関連著者
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Seki Nobuo
Graduate School Of Fisheries Sciences Hokkaido University
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Seki Nobuo
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Seki Nobuo
Laboratory Of Food Biochemistry Faculty Of Fisheries
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Yoshioka Takeya
Hokkaido Industrial Technology Center
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Kimura Ikuo
Central Research Laboratory Nippon Suisan Kaisha Ltd
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Konno Kunihiko
Graduate School Of Fisheries Sciences Hokkaido University
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Kimura Meiko
Laboratory Of Food Biochemistry Graduate School Of Fisheries Sciences Hokkaido University
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PARK SHINHO
Graduate School of Fisheries Sciences, Hokkaido University
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Park Shinho
Graduate School Of Fisheries Sciences Hokkaido University
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Kinoshita Yasunori
Hokkaido Industrial Technology Center
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木下 康宣
北海道立工業技術センター:北海道大学大学院水産科学研究院
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木下 康宣
道立工技
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KIMURA Ikuo
Central Research Laboratory, Nippon Suisan Kaisha, Ltd.
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Hayakawa Kazunori
Laboratory Of Food Biochemistry Graduate School Of Fisheries Sciences
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YOSHINO HIROYUKI
Hokkaido Industrial Technology Center
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Konno Kunihiko
Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.
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Abe Eriko
Laboratory Of Food Biochemistry Graduate School Of Fisheries Sciences
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KIMURA Meiko
Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences
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HIRAOKA YOSHINOBU
Industrial Research Center of Ehime Prefecture
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OHSAKA ERI
Industrial Research Center of Ehime Prefecture
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NARITA KIMIYOSHI
Sea Farming Center of Ehime Prefecture
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YAMABE KIMIKO
Industrial Research Center of Ehime Prefecture
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Cho Young-je
Department Of Food Science And Technology Pukyong National University
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PARK SHINHO
Laboratory of Marine Food Science, Graduate School of Fisheries, Hokkaido University
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Konno Kunihiko
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Kinoshita Yasunori
Hokkaido Industrial Technol. Center Hokkaido Jpn
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Young-Je Cho
Department of Food Science and Technology, Pukyong National University
著作論文
- Preventive effects of amino acids and glutathione on the formaldehyde-induced denaturation of myofibrillar proteins
- Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing
- TMAOase, trimethylamine-N-oxide demethylase, is a thermostable and active enzyme at 80℃
- Change in translucency of squid mantle muscle upon storage
- Thermal denaturation and autolysis profiles of myofibrillar proteins of mantle muscle of jumbo squied Docidicus gigas