Nishimura Takanori | Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

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概要

• NISHIMURA Takanoriの詳細を見る
• 同名の論文著者
• Meat Science Laboratory Graduate School Of Agriculture Hokkaido Universityの論文著者

関連著者

• Nishimura Takanori

  Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

• 西邑 隆徳

  北海道大学大学院農学研究科

• 西邑 隆徳

  北海道大学大学院農学研究院

• Wakamatsu Jun-ichi

  Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

• Nishimura Takanori

  Hokkaido Univ. Sapporo Jpn

• Takahashi Koui

  Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

• Takahashi Koui

  Meat Science Laboratory Department Of Animal Science Faculty Of Agriculture Hokkaido University

• FANG Suhong

  Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University

• Fang Suhong

  Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

• ITO Toshiaki

  Electronic Microscopy Laboratory, Faculty of Agriculture, Hokkaido University

• Haruno Atsushi

  Department Of Bioscience And Biotechnology Graduate School Of Agriculture Kyushu University

• HATTORI Akihito

  Meat Science Laboratory, Department of Animal Science, Faculty of Agriculture, Hokkaido University

• Miura Takayuki

  Laboratory Of Animal Products Science And Technology School Of Food Science And Technology Faculty O

• KISHIOKA Yasuhiro

  Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University

• Hattori Akihito

  Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

• Kishioka Yasuhiro

  Meat Science Laboratory Graduate School Of Agriculture Hokkaido University

• Ito Toshiaki

  Electron Microscope Laboratory Graduate School Of Agriculture Hokkaido University

• Watson Ray

  Department Of Mathematics And Statistics University Of Melbourne

• Neath Kate

  Meat And Livestock Australia

• POLKINGHORNE Rod

  Marrinya

• WAKAMATSU Jun-ichi

  Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University

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著作論文

• The role of intramuscular connective tissue in meat texture
• Interaction between myostatin and extracellular matrix components
• Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork
• Structural weakening of intramuscular connective tissue during postmortem aging of pork
• Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology

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