Chiou Tze-kuei | Affiliation: Department Of Food Science National Taiwan Ocean University
スポンサーリンク
概要
関連著者
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CHIOU Tze-Kuei
Department of Food Science, National Taiwan Ocean University
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Chiou T‐k
National Taiwan Ocean Univ. Keelung Twn
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Chiou Tze-kuei
Affiliation: Department Of Food Science National Taiwan Ocean University
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Chiou Tze-kuei
Department Of Food Science National Taiwan Ocean University
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JIANG Shann-Tzong
Department of Food Science, National Taiwan Ocean University
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Jiang S‐t
National Taiwan Ocean Univ. Keelung Twn
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Jiang Shann-tzong
Affiliation: Department Of Food Science National Taiwan Ocean University
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Jiang Shann-tzong
Department Of Food Science National Taiwan Ocean University
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PONG Ching-Yung
Department of Food Science, National Taiwan Ocean University
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Pong Ching-yung
Department Of Food Science National Taiwan Ocean University
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Lai M‐m
Department Of Food Science National Taiwan Ocean University
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Shiau C‐y
Department Of Food Science National Taiwan Ocean University
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SHIAU Chyuan-Yuan
Department of Food Science, National Taiwan Ocean University
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Lai Meng-mei
Department Of Food Science National Taiwan Ocean University
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Shiau Chyuan-yuan
Department Of Food Science National Taiwan Ocean University
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Nieh Fang-pei
Department Of Food Science National Taiwan Ocean University
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Chen M‐l
National Taiwan Ocean Univ. Keelung Twn
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LAI Meng-Mei
Department of Food Science, National Taiwan Ocean University
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LAN Huei-Ling
Department of Fisheries Technology, Taiwan Fisheries Research Institute
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Lan H‐l
Fisheries Res. Inst. Keelung Twn
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Matsui Toru
Institute Of Applied Biochemistry University Of Tsukuba
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KONOSU Shoji
Laboratory of Marine Biochemistry, Faculty of Agriculture, University of Tokyo
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MATSUI Takashi
Laboratory of Exercise Biochemistry, University of Tsukuba Graduate School of Comprehensive Human Sc
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Konosu Shoji
Laboratory Of Marine Biochemistry Faculty Of Agriculture The University Of Tokyo
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Matsui T
Institute Of Applied Biochemistry University Of Tsukuba
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Chen Mei-ling
Department Of Food Science National Taiwan Ocean University
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Chiou Tze-kuei
Laboratory Of Marine Biochemistry Faculty Of Agriculture The University Of Tokyo
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HO Ming-Lang
Department of Food Science, National Taiwan Ocean University,
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Ho Ming-lang
Department Of Food Science National Taiwan Ocean University
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Matsui T
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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TZENG Shinn-Shuenn
Department of Hotel and Restaurant Management, Chia-Nan University of Pharmacy and Science
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YIN LI-JUNG
Department of Sea Food Science, National Kaohsiung Marine University
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Matsui Takashi
Laboratory Of Exercise Biochemistry University Of Tsukuba Graduate School Of Comprehensive Human Sci
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CHEN Mei-Ling
Affiliation
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CHANG Hwong-Kwang
Department of Food Science, National Taiwan Ocean University,
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LO Leah
Department of Food Science, China College of Marine Technology and Commerce,
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Yin Li-jung
Department Of Food Science China College Of Marine Technology And Commerce
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Lo Leah
Department Of Food Science China College Of Marine Technology And Commerce
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Chang Hwong-kwang
Department Of Food Science National Taiwan Ocean University
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Tzeng Shinn-shuenn
Department Of Hotel & Restaurant Management Chia-nan University Of Pharmacy & Science
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Matsui Takashi
Laboratory Of Exercise Biochemistry And Neuroendocrinology University Of Tsukuba Graduate School Of Comprehensive Human Sciences
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Laiand Meng-Mei
Department of Food Science, National Taiwan Ocean University
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Matsui Takashi
Laboratory of Biomolecular Dynamics, Department of Physics, Kitasato University School of Science
著作論文
- Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage
- Purification and characterization of metmyoglobin reductase from ordinary muscle of blue-fin tuna
- Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage
- Purification and Properties of an Aminopeptidase from Mullet, Mugil cephalus, Roe(Biological Chemistry)
- Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
- Isolation of ice-nucleating active bacterium from mackerel and its properties
- Extractive component changes in the foot muscle of live small abalone during storage
- Seasonal variations of chemical constituents in the muscle and viscera of small abalone fed different diets
- Changes in chemical constituents and physical indices during processing of dried-seasoned squid
- Comparison of taste components in cooked meats of small abalone fed different diets