Itoh Yoshiaki | Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
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概要
- 同名の論文著者
- Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uniの論文著者
関連著者
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Itoh Y
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Ito Yoshiaki
Department Of Aquaculture Faculty Of Agriculture Kochi Univerisity
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MORIOKA KATSUJI
Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture
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Morioka Katsuji
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Morioka Katsuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Morioka Katsuji
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
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HU YAQIN
Department of Food Science and Nutrition, Zhejiang University
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Hu Yaqin
Department Of Food Science And Nutrition Zhejiang University
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Thakur Dhirendra
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Itoh Naoya
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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WADA Mizuho
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
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Wada Mizuho
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
著作論文
- Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture
- Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species
- Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes
- Muscle biochemical characteristics of cultured yellowtail Seriola quinqueradiata affecting the meat quality (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)