Kato Sanae | Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

スポンサーリンク

概要

• Kato Sanaeの詳細を見る
• 同名の論文著者
• Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido Universityの論文著者

関連著者

• Kato Sanae

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

• Kato Sanae

  Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University

• Konno Kunihiko

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

• KONNO Kunihiko

  Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University

• Konno Kunihiko

  Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.

• Konno K

  Hokkaido Univ. Hokkaido Jpn

• Konno K

  Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University

• TAKAHASHI MASAYUKI

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University

• YAMAMOTO TAKESHI

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University

• Yamamoto Takeshi

  Inland Station National Research Institute Of Aquaculture Fisheries Research Agency

• Takahashi Masayuki

  Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University

• Yamamoto Takeshi

  Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University

• Kato S

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

• Konno K

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

• Koseki H

  Towa Chemical Ind. Co. Ltd Shizuoka Jpn

• KONNO KUNIHKO

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Science, Hokkaido University

• KOSEKI Hiroaki

  Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

もっと見る 閉じる

著作論文

• Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration
• Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation rates
• Denaturation mode of carp myofibrils when affected by temperature and salt concentration
• Filament formation of carboxyl-and amino-group-modified carp myosin rod
• Substructure of Tilapia Myosin Rod and Its Filament Forming Ability
• Oligomerization of Carp Myosin Which Retains Its ATPase Activity

スポンサーリンク