Kaminishi Yoshio | Department Of Food Science And Technology National Fisheries University
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- 同名の論文著者
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関連著者
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Kaminishi Yoshio
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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Kunimoto Masahiko
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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Kunimoto M
Department Of Food Science And Technology National Fisheries University
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Kaminishi Y
National Fisheries Univ. Shimonoseki Jpn
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Miki Hidemasa
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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MURASE Noboru
Department of Applied Aquabiology, National Fisheries University
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Murase N
National Fisheries University
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KITO Hitoshi
National Fisheries University
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MIZUKAMI Yuzuru
National Fisheries University
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Kito H
National Fisheries University
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MIZUKAMI Yuzuru
Department of Applied Aquabiology, National Fisheries University
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KITO Hitoshi
Department of Applied Aquabiology, National Fisheries University
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Murata H
Forestry & Forest Products Res. Inst. Ibaraki Jpn
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Murata H
Faculty Of Agriculture Miyazaki University
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Hatano Mutsuo
Department of Food Science and Technology, Faculty of Fisheries, Hokkaido University
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NAGAI Takeshi
Department of Diagnostic Pathology, Tokyo Medical University
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KAI Norihisa
Department of Food Science and Technology, National Fisheries University
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HAMADA Moritsugu
Department of Food Science and Technology, National Fisheries University
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TANOUE Yasuhiro
Department of Food Science and Technology, National Fisheries University
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Nishimoto Jun-ichi
Lab.of Food Preservation Faculty Of Fisheries Kagoshima University
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Tanoue Yasuhiro
Department Of Food Science And Technology National Fisheries University
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Nakao Miki
Laboratory Of Marine Biochemistry Department Of Bioscience And Biotechnology Kyushu University
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Nakao Miki
Laboratory Of Marine Biochemistry Graduate School Of Bioresource And Bioenvironmental Sciences Kyush
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Yano Tomoki
Laboratory Of Marine Biochemistry Graduate School Of Bioresource And Bioenvironmental Sciences Kyush
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Kai Norihisa
Department Of Food Science And Technology National Fisheries University
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Hatano Mutsuo
Department Of Marine Bioresources Chemistry Faculty Of Fisheries Hokkaido University
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Nagai Takeshi
Department Of Food Science And Technology National Fisheries University
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Nagai Takeshi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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INADA Junji
Royal Co., Ltd
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NAKAGAWA Hisaki
Faculty of Agriculture, Kyushu University
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FUJIKI Kazuhiro
Faculty of Agriculture, Kyushu University
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NAKAO Miki
Faculty of Agriculture, Kyushu University
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YANO Tomoki
Faculty of Agriculture, Kyushu University
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FUJIKI KAZUHIRO
Laboratory of Marine Biochemistry, Department of Bioscience and Biotechnology, Kyushu University
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Fujiki Kazuhiro
Laboratory Of Marine Biochemistry Department Of Bioscience And Biotechnology Kyushu University
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Nakagawa Hisaki
Faculty Of Agriculture Kyushu University
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TANIE Hidetaka
Department of Food Science and Technology, National Fisheries University
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MIKI Hidemasa
Lab.of Food Preservation, Faculty of Fisheries, Kagoshima University
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Kobayashi M
Ishigaki Tropical Station Seikai National Fisheries Research Institute
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Inada Junji
Royal Co. Ltd
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Tanie Hidetaka
Department Of Food Science And Technology National Fisheries University
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Hayashi Masahiro
Fisheries Research Division Mie Prefectural Science And Technology Promotion Center
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KOBAYASHI Masahiro
Ishigaki Tropical Station, Seikai National Fisheries Research Institute
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MINAMI Kei-ichi
Department of Marine Bioresources Chemistry, Faculty of Fisheries, Hokkaido University
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NAKANIWA Kou-ichiro
Department of Food Science and Technology, National Fisheries University
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Minami K
Hokkaido Univ. Hokkaido Jpn
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Nakaniwa Kou-ichiro
Department Of Food Science And Technology National Fisheries University
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Nakao Miki
Laboratory Of Marine Biochemistry Graduate School Of Bioresource And Bioenvironmental Sciences Kyush
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Tanoue Yasuhiro
Department of Chemistry, Kyushu Institute of Technology
著作論文
- Distribution of Glutathione Peroxidase Activity in Fish
- Purification and Characterization of Lipases from Aspergillus repens and Eurotium herbariorum NU-2 Used in "Katsuobushi" Molding
- Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
- Nucleotide Sequence Variation in the Ribosomal Internal Transcribed Spacer Regions of Cultivated (Cultivars) and Field-collected Thalli of Porphyra yezoensis
- Comparison of Partial Nucleotide Sequences in the Exonic Region of a Small Subunit Ribosomal RNA Gene for Discrimination of Laver (Porphyra) Species and Cultivars
- Lipase and Phospholipase Production by Aspergillus repens Utilized in Molding of "Katsuobushi" Processing
- Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters