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Department of Food Science and Technology, Tokyo University of Fisheries | 論文
- Isolation and Amino Acid Sequence of a Polypeptide Toxin from the Sea Anemone Radianthus crispus
- Retention and Biotransformation of Arsenic Compounds Administered Intraperitoneally to Carp
- HEAT TRANSFER BY NATURAL CONVECTION IN RECTANGULAR CAVITIES WITH LOW GRASHOF NUMBER AND VARIOUS HEATER LOCATIONS
- Isolation and Amino Acid Sequences of Polypeptide Toxins in the Caribbean Sea Anemone Condylactis passiflora
- Mutagenicity Testing of 1,3-Butadiene, 1,4-Pentadiene-3-ol , Isoprene, 2,4-Hexadiene, cis-and trans-Piperlylene
- Several Antifeedants from Neem Oil, Azadirachta indica A. Juss., against Reticulitermes speratus Kolbe (Isoptera : Rhinotermitidae)
- Antifeedants from Citrus natsudaidai HAYATA against Termite Reticulitermes speratus KOLBE(Pesticide Chemistry)
- Inhibitory effect of enokitake extract on melanosis of shrimp
- Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, 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
- 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
- Characterization of Ethanol-Producing Marine Yeasts Isolated from Coastal Water
- 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
- Assessing the end-point temperature of heated fish and shellfish meats
- 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℃)
- Preparation and characterization of edible films from fish water-soluble proteins
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