Suzuki T | Department Of Food Science And Technology Tokyo University Of Fisheries
スポンサーリンク
概要
関連著者
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Suzuki Toru
Department Of Ubiquitous Preventive Medicine Graduate School Of Medicine The University Of Tokyo
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TAKAI Rikuo
Department of Food Science and Technology, Tokyo University of Fisheries
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Cardiovascular Medicine Graduate School Of Medicine The University Of Tokyo
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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Suzuki T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
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HAGIWARA Tomoaki
Department of Food Science and Technology, Tokyo University of Fisheries
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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Kawai Kiyoshi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Kawai Kiyoshi
Department Of Biofunctional Science And Technology Graduate School Of Biosphere Science Hiroshima Un
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Kawai Kiyoshi
Department Of Biochemistry Gifu University School Of Medicine
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Struessmann C
Department Of Aquatic Biosciences Tokyo University Of Fisheries
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HASHIMOTO Tomoko
Department of Genetics, Hyogo College of Medicine
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Strussmann Carlos
Department Of Aquatic Biosciences Tokyo University Of Fisheries
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Agustini T
Department Of Food Science And Technology Tokyo University Of Fisheries
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AGUSTINI Tri
Department of Food Science and Technology, Tokyo University of Fisheries
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ROUTRAY Padmanav
Department of Food Science and Technology, Tokyo University of Fisheries
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KIMIZUKA Norihito
Department of Food Science and Technology, Tokyo University of Fisheries
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Routray Padmanav
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kimizuka Norihito
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hashimoto Tomoko
Department Of Biomedical Engineering National Cerebral And Cardiovascular Center Research Institute
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Hashimoto Tomoko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Cardiology Sakakibara Heart Institute
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SUZUKI Masaki
Department of Physics, Tokyo Metropolitan University
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Masaru
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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ISHIZAKI Shoichiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka M
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Okouchi S
Department Of Materials Chemistry Faculty Of Engineering Hosei University
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Okouchi Shoichi
Department Of Material Chemistry College Of Engineering Hosei University
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MAO Jianzhong
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Mao Jianzhong
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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Suzuki M
Department Of Materials Chemistry Faculty Of Engineering Hosei University
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Suzuki Masaki
Department Of Electrical And Electronic Engineering Faculty Of Science And Engineering Chuo Universi
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Suzuki Masaki
Department Of Chemistry Faculty Of Science Kyushu University
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Winarni Tri
Department of Food Science and Technology, Tokyo University of Fisheries
著作論文
- Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃)
- Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21℃ to -50℃
- Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry
- Maillard Reaction Rate in Various Glassy Matrices
- Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis
- Cold Tolerance and Ice Nucleation Temperature of Medaka (Oryzias latipes) Embryos with Different Cryoprotectant Treatments
- Cold Tolerance and Ice Nucleation Temperature of Medaka (Oryzias latipes) Embryos with Different Cryoprotectant Treatments
- The possibility of using oxidation-reduction potential to evaluate fish freshness