Wang Qin | Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak

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著作論文

Comparison of 5'-inosine monophosphate and p-nitrophenyl phosphate degrading activities among red, pink, and white muscle fibers of cultured carp
Comparison of Interposition Ratios of Pink Muscle Fiber in Dorsal Ordinary Muscle among Various Marine Fishes
Influence of interposition of pink muscle fiber into dorsal ordinary muscle on temporal change of K-value in cultured carp
Influence of interposition of pink muscle fiber into dorsal ordinary muscle on 5'-IMP degrading activity in various fish species
Comparison of characteristics of actomyosin from white, pink, and red muscle fiber types in cultured carp
Influence of interposition of pink muscle fiber into dorsal ordinary muscle on increasing rate of K-value in various fish species
Comparison of biochemical and physiological characteristics among white, pink, and red muscle fibers in carp (cultured)
Estimation of body fat content from standard body length and body weicht on cultured red sea bream
Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)
The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured and Wild Red Sea Bream
The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured Red Sea Bream and Japanese Flounder
Hot-Carrier Degradation Effects Relevant in Real Operation of Metal Oxide Semiconductor Field Effect Transistors

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