スポンサーリンク
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University | 論文
- 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
- Appearance of a 38,000-dalton Component Possibly Associated with the Post-mortem Tenderization of Rainbow Trout Muscle(Biological Chemistry)
- Effects of the Removal of Corpuscles of Stannius on the Transport of Calcium across the Intestine of Rainbow Trout
- Mercury levels of small fishes : influence of size and catch area
- Muscle fiber types, growth and development in the whole myotome of cultured Pacific bluefin tuna Thunnus orientalis
- Application of supercooling to long-term storage of fish meat
- Collagen content and architecture of the pectoralis muscle in male chicks and broilers reared under various nutritional conditions
- Flying distance of frass kicked by the grasshopper Atractomorpha lata and factors affecting the flying distance
- Purification and biochemical characterization of a cellulase from the digestive organs of the short-spined sea urchin Strongylocentrotus intermedius