SHINDO Jo | Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University

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概要

• SHINDO JO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

• Miki Hidemasa

  Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University

• SHINDO Jo

  Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University

• Shindo Jo

  Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University

• ONIBALA Hens

  The United Graduate School of Agriculture Science, Kagoshima University

• TAKAYAMA Tetsuya

  Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University

• Masengi Simson

  United Graduate School Of Agricultural Sciences Kagoshima University

• Takayama Tetsuya

  Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University

• Onibala Hens

  The United Graduate School Of Agriculture Science Kagoshima University

• Hayashi Seiichi

  Laboratory Of Food Chemistry Faculty Of Fisheries Kagoshima University

• Nishimoto Jun-ichi

  Kagoshima University

• MASENGI Simson

  United Graduate School of Agricultural Sciences, Kagoshima University

• MASENGI Simson

  The United Graduate School of Agricultural Sciences, Kagoshima University

• SATO Yasuhiro

  Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University

• Hayashi Seiichi

  Laboratory Of Food Chemistry Faculty Of Fisheries

• Sato Y

  Japan Sea National Fisheries Res. Inst. Niigata Jpn

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著作論文

• Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke-dried skipjack
• Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack
• 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

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