Hayakawa Kazunori | Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences
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Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences | 論文
- Thermal gelation of salted paste from scallop striated adductor muscle
- Preventive effects of amino acids and glutathione on the formaldehyde-induced denaturation of myofibrillar proteins
- Effects of microbial growth on the preservation of scallop muscle in a vital state
- The existence of aspolin and its trimethylamine-N-oxide demethylating activity in the muscle of freshwater fish
- Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste