Miki Hidemasa | Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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概要
- MIKI Hidemasaの詳細を見る
- 同名の論文著者
- Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima Universityの論文著者
関連著者
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Miki Hidemasa
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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SHINDO Jo
Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University
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Shindo Jo
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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Masengi Simson
United Graduate School Of Agricultural Sciences Kagoshima University
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KUNIMOTO Masahiko
Department of Food Science and Technology, National Fisheries University
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Hayashi Seiichi
Laboratory Of Food Chemistry Faculty Of Fisheries Kagoshima University
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KAMINISHI Yoshio
Department of Food Science and Technology, National Fisheries University
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Kaminishi Yoshio
Department Of Food Science And Technology National Fisheries University
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ONIBALA Hens
The United Graduate School of Agriculture Science, Kagoshima University
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TAKAYAMA Tetsuya
Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
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Hayashi Seiichi
Laboratory Of Food Chemistry Faculty Of Fisheries
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Kunimoto M
Department Of Food Science And Technology National Fisheries University
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Kunimoto Masahiko
Department Of Food Science And Technology National Fisheries University
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Takayama Tetsuya
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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Onibala Hens
The United Graduate School Of Agriculture Science Kagoshima University
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HAYASHI Seiichi
Laboratory of Food Chemistry, Faculty of Fisheries, Kagoshima University
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MORI Yasuo
Laboratory of Molecular Biology, Department of Synthetic and Biological Chemistry, Graduate School o
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Hayashi S
Kagoshima Univ. Kagoshima Jpn
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Sakata Taizo
Laboratory of Microbiology, Faculty of Fisheries, Kagoshima University
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JIBRIL Ndiaye
Laboratory of Food Chemistry, Faculty of Fisheries, Kagoshima University
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TANAKA Yoshito
Laboratory of Marine Resource Biochemistry, Faculty of Fisheries, Kagoshima University
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MIKI Hidemasa
Laboratory of Food Preservation Technology, Faculty of Fisheries, Kagoshima University
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SAKAKIBARA Tsutomu
College of General Education, Kagoshima University
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SATO Mamoru
Laboratory of Food Quality Control and Analysis, Faculty of Fisheries, Kagoshima University
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Nishimoto Jun-ichi
Lab.of Food Preservation Faculty Of Fisheries Kagoshima University
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Nishimoto Jun-ichi
Kagoshima University
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Sakata Taizo
Laboratory Of Microbiology Faculty Of Fisheries Kagoshima University
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Jibril Ndiaye
Laboratory Of Food Chemistry Faculty Of Fisheries Kagoshima University
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Sato M
Japan Women's Univ. Tokyo Jpn
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MIKI Hidemasa
Lab.of Food Preservation, Faculty of Fisheries, Kagoshima University
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MASENGI Simson
United Graduate School of Agricultural Sciences, Kagoshima University
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MASENGI Simson
The United Graduate School of Agricultural Sciences, Kagoshima University
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SATO Yasuhiro
Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
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NAKANIWA Kou-ichiro
Department of Food Science and Technology, National Fisheries University
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Nakaniwa Kou-ichiro
Department Of Food Science And Technology National Fisheries University
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Sakakibara Tsutomu
College Of General Education Kagoshima University
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Sato Y
Japan Sea National Fisheries Res. Inst. Niigata Jpn
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Tanaka Yoshito
Laboratory Of Marine Resource Biochemistry Faculty Of Fisheries Kagoshima University
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Mori Yasuo
Laboratory Of Food Chemistry Faculty Of Fisheries Kagoshima University
著作論文
- Effect of Specific Binding of High Density Lipoprotein to Eel Hepatocytes on Their Secretion of Lipoprotein
- Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
- Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke-dried skipjack
- Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack
- Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters
- Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
- Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes