スポンサーリンク
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University | 論文
- Induction of centrum defects in amberjack Seriola dumerili by exposure of embryos to hypoxia
- Scale calcification in the goldfish in vitro : histological and quantitative analysis
- Post-molt processes of cuticle formation and calcification in the Japanese mitten crab Eriocheir japonicus
- Virus-like Particles in Unicellular Apochlorotic Microorganisms in the Coastal Water of Japan
- Changes of proximate compositions and myoglobin content in the dorsal ordinary muscles of the cultured Pacific bluefin tuna Thunnus orientalis with growth
- Possibility for decreasing of mercury content in bluefin tuna Thunnus orientalis by fish culture
- Effect of fasting on physical/chemical properties of ordinary muscles in full-cycle cultured Pacific bluefin tuna Thunnus orientalis during chilled storage
- Comparison of the proximate compositions, breaking strength and histological structure by the muscle positions of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis
- Presence of Cysteine Endopeptidase in the Pyloric Caeca of Pacific Mackerel Scomber japonicus and Its Purification and Characterization
- The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests
- Pyridinoline concentrations in muscular and skin collagen of fish and relationship between collagen solubility and pyridinoline concentration in fish muscular collagen
- Influence on Post-mortem Rigor of Fish Body and Muscular ATP Consumption by the Destruction of Spinal Cord in Several Fishes
- Glyceraldehyde 3-Phosphate Dehydrogenase, a Specific Sarcoplasmic Protein Insolubilized during Cold-storage of Sardine
- Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization
- 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