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Department Of Food Science And Technology Tokyo University Of Fisheries | 論文
- 1P163 Visualizing transformation process of Mycoplasma mobile and Escherichia coli(Molecular motor,The 48th Annual Meeting of the Biophysical Society of Japan)
- Induction of TNF-α Production from Human Peripheral Blood Monocytes with β-1,3-Glucan Oligomer Prepared from Laminarin with β-1,3-Glucanase from Bacillus clausii NM-1
- Oxygen permeability and antioxidative properties of edible surimi films
- Determination of Docosahexaenoic Acid and n-3 Fatty Acids in Fish Oils by High Resolution Proton Nuclear Magnetic Resonance Spectroscopy:Collaborative Study by the Working Group (DHA/NMR subcommittee) Japan Oil Chemists'Society
- Comparison of three culture methods for the differentiation of Micrococcus and Staphylococcus in fermented squid shiokara
- イカ塩辛熟成中における食中毒細菌の消長
- Production of Organic Acids by Bacteria during the Fermentation of Squid Shiokara
- Huge seminoma developed in a patient with testicular feminization
- Purification and Some Properties of Glutaminase from Pseudomonas nitroreducens IFO 12694
- High-Efficiency Bridge Double Phase-Conjugate Mirrors in Cu-Doped (K_Na_)_(Sr_Ba_)_Nb_2O_6 Crystals
- Phase-Conjugate Imaging Properties in High-Efficiency KNSBN:Cu Double Phase-Conjugate Mirror
- Classification of Cerebellar Atrophy Using Voxel-based Morphometry and SPECT with an Easy Z-score Imaging System
- Precocious development of the digestive system in relation to early appearance of piscivory in striped bonito Sarda orientalis larvae
- Assessing the end-point temperature of heated fish and shellfish meats
- Protein solubility of heated fish and shellfish meats and its relation to end-point temperature (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
- Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃)
- Seasonal change in collagen content of red seabream muscle
- Preparation and characterization of edible films from fish water-soluble proteins
- Coagulation test for determining end-point temperature of heated blue marlin meat