スポンサーリンク
Laboratory Of Food Function Department Of Food Science And Technology Tokyo University Of Marine Sci | 論文
- Profile of a Nonylphenol-Degrading Microflora and Its Protential for Bioremedial Applications^1
- Effect of Oxidized Arachidonic Acid and Hexanal on the Mouse Taste Perception of Bitterness and Umami
- Toughness and Collagen Content of Abalone Muscles
- Changes in Rigor-mortis Progress of Carp Induced by Temperature Acclimation(Biological Chemistry)
- cDNA cloning of two types of growth hormone receptor in torafugu Takifugu rubripes : tissue distribution is possibly correlated to lipid accumulation patterns
- Effects of feed restriction on the expression profiles of the glucose and fatty acid metabolism-related genes in rainbow trout Oncorhynchus mykiss muscle
- Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties
- Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported
- Distribution of adipocyte-related cells in skeletal muscle of rainbow trout Oncorhynchus mykiss
- Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties