スポンサーリンク
Department of Food Science and technology, Tokyo University of Fisheries | 論文
- Optimization of Heterotrophic Culture Conditions for n-Alkane Utilization and Phylogenetic Position Based on the 18S rDNA Sequence of a Thermotolerant Prototheca zopfii Strain
- Effect of temperature and cell density on ethanol fermentation by a thermotolerant aquatic yeast strain isolated from a hot spring environment
- 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
- OJ-175 Identification of the critical serine residues responsible for phosphorylation of endothelial E-selectin(Infection/Inflammation/Immunity 1 (H) : OJ20)(Oral Presentation (Japanese))
- Cilostazol Inhibits Monocytic Cell Adhesion to Vascular Endothelium Via Upregulation of cAMP
- Effect of Japanese catfish Silurus asotus lipid intake on the lipid components of plasma and liver in adult mice
- Purification and Characterization of Alcohol Dehydrogenase from Liver of Skipjack Katsuwonus pelamis
- Distribution of Aromatic L-amino Acid Decarboxylase Activity in Tissues of Skipjack
- Organ Distribution of Aldehyde Dehydrogenase Activity of Several Fish
- Distribution and Some Properties of Tryptophan Hydroxylase from Liver in Several Fishes
- Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry
- AN AUTOPSY CASE OF CONGENITAL INTERRUPTION OF THE AORTIC ARCH
- Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
- Synergetic effects of cell immobilization in polyurethane foam and use of thermotolerant strain on degradation of mixed hydrocarbon substrate by Prototheca zopfii
- Direct Formation of a Polyimide Seamless Belt from Nylon Salt-type Monomer
- Effects of Droplet Size and Volume Fraction on Relaxation Modulus of Immiscible Polymer Blends: Inclusion of Interface Velocity Term
- Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21℃ to -50℃
- Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry