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Graduate School Of Science And Engineering Faculty Of Engineering Saitama University | 論文
- アナアオサのムラサキウニ餌料としての適性
- 栄養学的見地からみたアナアオサの餌料適性
- Year-round gelation characteristic of bassy chub Kyphosus lembus meat
- Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish
- Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage
- Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage
- Effect of Squid Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish (Saurida wanieso) Myofibrillar Protein
- Effect of Proteolytic Squid Protein Hydrolysate on Textural Quality and Denaturation of Wanieso Lizardfish (Saurida wanieso) Surimi during Frozen Storage
- Effect of Fish Protein Hydrolysate Gel-forming Ability, State of Water, and Denaturation of Wanieso Lizardfish Surimi during frozen Storage
- Experimental investigation on large amplitude standing wave induced in closed tubes with varying cross section