スポンサーリンク
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University | 論文
- Seasonal Variation of Gel-forming Characteristics of Three Lizardfish Species
- A Study on Execution Time of Ladder Diagram in Programmable Controller
- Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture
- Studies on the Oxidation Behavior during Washing Process of Fish Meat
- Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture
- Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species
- Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes
- Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus
- Muscle biochemical characteristics of cultured yellowtail Seriola quinqueradiata affecting the meat quality (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Changes in the Strengths of Heat-induced Gels from Myofibrils in Combination with Sarcoplasmic Proteins from Lizardfish and Pacific Mackerel
- Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel
- マエソ類魚肉のゲル化特性〔英文〕