Kawasaki K | Toyama Food Research Institute
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概要
Toyama Food Research Institute | 論文
- High level of 6, 9, 12, 15, 18, 21-tetracosahexaenoic acid found in lipids of Ophiuroidea Ophiura sarsi Lutken
- Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
- Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
- Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
- Effect of Hydroperoxides Produced by Photosensitized Oxidation of Methyl Oleate on Carp Myofibrillar Protein