Nakayama Teruo | Faculty Of Bioresources Mie University

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著作論文

Tension Development of Carp Muscle Immersed in Pure Water and CaC1_2 Solution
Influence of the Fluidity of Water within a Hydrogel Model on Its Physical Parameters(Food & Nutrition)
Cross-sectional Area-corrected Compression Modulus of Food Gel(Food & Nutrition)
Microstructure and Physical Properties of Red Sea-Bream Muscles Stored as a Fillet and as a Round
Observation of Characteristic Muscle Structure Related to Delay in Red Sea-Bream Rigor Mortis by Spinal Cord Destruction
Delay in Rigor Mortis of Red Sea-bream by Spinal Cord Destruction
Change in Rigor Mortis of Red Sea-Bream Dependent on Season and Killing Method
Delayed Example in Rigor Mortis of Spinal Cord Destroyed Plaice Detected by Measurements of Isotonic Contraction and Isometric Tension
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage.
Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk.
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk.
Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White.

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