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Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien | 論文
- Production of Organic Acids by Bacteria during the Fermentation of Squid Shiokara
- Free Amino Acids, Creatine, ATP Related Compounds, Trimethylamine Oxide, and Inorganic Ions of the Muscle Extract of Fishes Caught in the Amazon River
- Extractive Components of the Squid Ink
- Taste Components of Boreo Pacific Gonate Squid Gonatopsis borealis
- Simultaneous Determination of Creatine and Creatinine in the Fish Tissue Extracts by High-performance Liquid Chromatography
- Dietary Fiver Content, Water-holding Capacity and Binding Capacity of Seaweeds
- Taste Components of Japanese Spiny and Shovel-Nosed Lobsters
- Effect of Sodium Alginate on Fat Contents and Digestive Organs of Rats Fed with Fat-free Diet
- Distribution and Genus/Species Composition of Histamine-Decomposing Bacteria during Storage of Common Mackerel
- Population development of the red tide dinoflagellate Gymnodinium mikimotoi in inshore waters of Japan
- 食肉加工場におけるLeuconostocのPCR検出
- Microbial Diversity in Kusaya Gravy
- Molecular Weight Determination of Agar by Sedimentation Equilibrium Measurements
- Case of anaphylaxis due to fish and shellfish
- Cecal Environment and TBARS Level in Mice Fed Corn Oil, Beef Tallow and Menhaden Fish Oil
- Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice
- Effects of Extracts from Tropical Seaweeds on DPPH Radicals and Caco-2 Cells Treated with Hydrogen Peroxide
- Improvement in the feeding activity, early growth and survival of Pacific bluefin tuna Thunnus orientalis larvae fed a casein peptide-based microdiet supplemented with inosine monophosphate
- PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation
- Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model
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