Nozaki Yukinori | Department Of Biology Faculty Of Science Kobe University:(present)nagase Biochemicals Ltd.
スポンサーリンク
概要
- 同名の論文著者
- Department Of Biology Faculty Of Science Kobe University:(present)nagase Biochemicals Ltd.の論文著者
関連著者
-
Nozaki Yukinori
Department Of Biology Faculty Of Science Kobe University:(present)nagase Biochemicals Ltd.
-
NOZAKI YUKINORI
Faculty of Fisheries, Nagasaki University
-
Nozaki Yukinori
Graduate School Of Marine Science And Engineering And Faculty Of Fisheries Nagasaki University
-
Nozaki Yukinori
Faculty Of Fisheries Nagasaki University
-
Osako K
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
-
Osatomi K
Faculty Of Fisheries Nagasaki University
-
HARA Kenji
Faculty of Fisheries, Nagasaki University
-
Hara Kenji
Faculty Of Fisheries Nagasaki University
-
Hara Keniji
Faculty Of Fisheries Nagasaki University
-
Hara Kenji
Faculty Of Agriculture Kyushu University
著作論文
- Year-round gelation characteristic of bassy chub Kyphosus lembus meat
- Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish
- Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage
- 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
- Concentration Dependent Effect of Enzymatic Fish Protein Hydrolysate on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
- Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage
- Effect of Squid Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish (Saurida wanieso) Myofibrillar Protein
- Effect of Proteolytic Squid Protein Hydrolysate on Textural Quality and Denaturation of Wanieso Lizardfish (Saurida wanieso) Surimi during Frozen Storage
- Effect of Fish Protein Hydrolysate Gel-forming Ability, State of Water, and Denaturation of Wanieso Lizardfish Surimi during frozen Storage