Shirai Jun | Fuso Chemical Co. Ltd.
スポンサーリンク
概要
関連著者
-
Shirai Jun
Fuso Chemical Co. Ltd.
-
OOIZUMI Tooru
Department of Marine Bioscience, Fukui Prefectural University
-
Ooizumi T
Department Of Marine Bioscience Fukui Prefectural University
-
Ooizumi Tooru
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
-
AKAHANE YOSHIAKI
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
-
Akahane Y
Department Of Marine Bioscience Fukui Prefectural University
-
Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
-
Akahane Yoshiaki
Fukui Prefectural Univ. Fukui Jpn
-
OKAYAMA TAKASHI
Department of Marine Bioscience, Fukui Prefectural University
-
KITAKAMI SEI-ICHI
National Surimi Manufacturers Association
-
ABE YO-ICHI
Kanetetsu Delica Food Inc.
-
Okayama Takashi
Department Of Marine Bioscience Fukui Prefectural University
-
NAGATA EIKO
Department of Marine Bioscience, Fukui Prefectural University
-
FURUTANI AYUMI
Department of Marine Bioscience, Fukui Prefectural University
-
TAKESHITA Mizue
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
-
ABE Yo-ichi
Abe Jyuro Co. Ltd
-
WADA Taijin
National Surimi Manufacturers Association
-
SHIRAI Jun
Fujisawa Pharmaceutical Co. Ltd
-
Nagata Eiko
Department Of Marine Bioscience Fukui Prefectural University
-
Furutani Ayumi
Department Of Marine Bioscience Fukui Prefectural University
-
Takeshita Mizue
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
著作論文
- Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating
- Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect
- Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi