スポンサーリンク
Department Of Food Science And Technology Tokyo University Of Fisheries | 論文
- Improvement of Emulsifying and Antibacterial Properties of Salmine by the Maillard Reaction with Dextran
- Development of Growth Hormone Cells of Laboratory Reared Yellowfin Tuna Thunnus albacares Larvae and Early Juveniles
- Laboratory Study of Density-dependent Survival after Handling in Yolk-sac Larvae of Tunas and a Grouper
- Seasonal Change in Muscle Firmness and Proximate Composition of Red Seabream
- The Glass Transition of Protamine
- Stability of Fish Myosins and Their Fragments to High Hydrostatic Pressure
- Interaction of Saponins with Salt Soluble Proteins from Walleye Pollack Meat
- Water temperature and salinity during the occurrence of Dinophysis fortii and D. acuminata in Kesennuma Bay, northern Japan
- Binding of bile salts to soluble and insoluble dietary fibers of seaweeds
- Distribution of catechins in Japanese seaweeds
- 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
- A Case of Non-toxic Mussels under the Presence of High Concentrations of Toxic Dinoflagellate Dinophysis acuminata that Occurred in Kesennuma Bay, Northern Japan
- 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
- Evaluation of Polyamines of Common Mackerel during Storage as Indicators of Decomposition
- Distribution and Genus/Species Composition of Histamine-Decomposing Bacteria during Storage of Common Mackerel