Iso Naomichi | Department Of Food Science And Technology Tokyo University Of Fisheries
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関連著者
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Iso Naomichi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Mizuno Haruo
Department Of Biotechnology Graduate School Of Engineering Osaka University
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Iso Naomichi
Department Of Foods Science And Technology Tokyo University Of Fisheries
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Saito Takahide
Department of Chemistry Faculty of Science Tokyo University of Education
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Mizuno H
Department Of Foods Science And Technology Tokyo University Of Fisheries
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ISO Naomichi
Department of Foods Science and Technology, Tokyo University of Fisheries,
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Tashiro Yuri
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tashiro Yuri
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Kong Chang-suk
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kong Chang-suk
Department Of Food Science And Nutrition Pusan National University
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MIZUNO Haruo
Department of Pediatrics, Neonatology and Congenital Disorders, Nagoya City University Graduate Scho
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MOCHIZUKI Yoshinori
Department of Foods Science and Technology, Tokyo University of Fisheries,
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Mochizuki Yoshinori
Department Of Foods Science And Technology Tokyo University Of Fisheries
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Kong Chang-suk
Department Of Food And Nutrition College Of Medical And Life Science Silla University
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Kimura-suda Hiromi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Gag Xin
Central Research Laboratory Hamamatsu Photonics K.k.
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Gao Xin
Department Of Food Science And Technology Tokyo University Of Fisheries
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Gao Xin
Department Of Food Science And Technology Marine Drug And Food Institute Ocean University Of China
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Cao Xin
Department Of Hematology The First Affiliated Hospital Of Nanjing Medical University Jiangsu Provinc
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TASHIRO Yuri
Department of Foods Science and Technology, Tokyo University of Fisheries,
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MIZUO Haruo
Department of Food Science and Technology, Tokyo University of Fisheries
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ISHIMURA Kazuo
Shiogama Laboratory, Kyokuyo Co., Ltd.
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TSUCHIYA Hideki
Shiogama Laboratory, Kyokuyo Co., Ltd.
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Ishimura Kazuo
Shiogama Laboratory Kyokuyo Co. Ltd.
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Tsuchiya Hideki
Shiogama Laboratory Kyokuyo Co. Ltd.
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Gao X
Central Research Laboratory Hamamatsu Photonics K. K.
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Matsui Yoshiyuki
Department Of Urology Kobe City General Hospital
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Iso Naomichi
Department of Food Science and Technology, Tokyo University of Fisheries
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Kotera Akira
Department of Chemistry Faculty of Science Tokyo University of Education
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Mizuno Haruo
Department of Food Science and Technology, Tokyo University of Fisheries
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Saito Takahide
Department of Food Science and Technology, Tokyo University of Fisheries
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Taki Nobuo
Department of Food Science and Technology, Tokyo University of Fisheries
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Kitamura Ichiro
Department of Food Science and Technology, Tokyo University of Fisheries
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Ozeki Fumiaki
Department of Food Science and Technology, Tokyo University of Fisheries
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Nitta Noriko
Department of Food Science and Technology, Tokyo University of Fisheries
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Yoshizaki Katsuaki
Department of Food Science and Technology, Tokyo University of Fisheries
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Ohzeki Fumiaki
Department of Food Science and Technology, Tokyo University of Fisheries
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Matsui Yoshiyuki
Department of Food Science and Technology, Tokyo University of Fisheries
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Wang Zao
Department of Food Science and Technology, Tokyo University of Fisheries
著作論文
- Molecular Weight Determination of Agar by Sedimentation Equilibrium Measurements
- Desalting and Water Restoration of Salted Jellyfish Rhizostomeae during Immersion in Water
- Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry
- Changes of Rheological Properties of Cuttlefish and Squid Meat by Heat Treatment
- Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes
- Rheological Analysis in Consideration of Volume Change on Compressional Properties of Fish-Meat Gel
- Rheological Analysis of Fish-Meat Gel Added Starch Using the Large-Deformation Theory
- Rheological properties and structural changes in raw and cooked abalone meat
- Effect of the Molecular Weight Distribution of Agar on the Gel Strength
- Sedimentation Analysis of Agar Molecule
- Solution properties of phycocyanin. VI. The characterization of the phycocyanin monomer.
- Solution Properties of Phycocyanin. III. Studies of the Sedimentation Equilibrium of Phycocyanin
- Solution Properties of Phycocyanin. II. Studies of the Molecular Shape and Size by Using the Shell Model
- Solution properties of phycocyanin. IV. Studies of the self-association equilibrium of phycocyanin in a pH 6.8 solution.
- Solution properties of phycocyanin. V. Studies of the self-association reaction of phycocyanin in a pH 5.4 solution.
- Solution Properties of Phycocyanin. I. Studies of Dissociation-Association by Sedimentation Measurement
- Solution properties of phycoerythrin. I. Characterization of phycoerythrin.