Obatake A | Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
スポンサーリンク
概要
- OBATAKE Atsushiの詳細を見る
- 同名の論文著者
- Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi Universityの論文著者
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University | 論文
- Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture
- Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture
- Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus
- Responsibility of Myosin Rod for the Dimer Formation of Myosin Heavy Chain through SS Bonding during Ice Storage of Carp Actomyosin
- Effect of the Oxidation of SH Groups on the Stability of Carp Myosin during Ice Storage