スポンサーリンク
Department of Fisheries, Kinki University | 論文
- Transcriptional regulation of the Na^+-NADH : quinone oxidoreductase gene, nqr, in Vibrio anguillarum, a fish pathogen, in the stationary phase
- Physiological State of Vibrio anguillarum, a Fish Pathogen, under Starved and Low-Osmotic Environments
- Suppression of fish meat softening by strict control of storage temperature
- Change of Meat Quality in Tiger Puffer During Frozen Storage
- Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage
- Possible degradation of type I collagen in relation to yellowtail muscle softening during chilled storage
- Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage
- Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage
- Total activity of transglutaminase at various temperatures in several fish meats
- Trials for keep the fish muscle quality during chilled storage (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage
- Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko
- Purification of Endopeptidase in Yam Dioscorea opposita and Its Characterization
- Identification of 170 k Component which Appears in the Setting Process of Surimi Gel
- 種々の温度で培養した冷水病菌のVBNC状態への移行
- Direct Detection of a Fish Pathogen, Vibrio anguillarum Serotype J-0-1, in Freshwater by Fluorescent Antibody Technique
- 種々の温度で培養した冷水病菌のVBNC状態への移行
- Mercury levels of small fishes : influence of size and catch area
- マーブルゴビィ初期飼育水における微細藻類に対する原生動物群集の摂食
- Muscle fiber types, growth and development in the whole myotome of cultured Pacific bluefin tuna Thunnus orientalis