Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)
スポンサーリンク
概要
著者
-
TACHIBANA Katsuyasu
Faculty of Fisheries, Nagasaki University
-
Gomez Apablaza
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Apablaza P
Nagasaki Univ. Nagasaki Jpn
-
TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science Engineering, Nagasaki
-
Apablaza Paula
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Mishima T
Laboratory Of Fishery Nutritional Science Graduate School Of Marine Science And Engineering Nagasaki
-
Jabarsyah Abdul
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Wang Q
Tokyo Univ. Marine Sci. And Technol. Tokyo
-
WANG QIN
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
-
YADA Osamu
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
-
TSUCHIMOTO Mitsuyosi
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
-
Yada Osamu
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Tsuchimoto Mitsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Tsuchimoto M
Nagasaki Univ. Nagasaki Jpn
-
Tsuchimoto Mutsuyosi
Graduate School Of Science And Technology Nagasaki University
-
Tsuchimoto Mutsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Wang Qin
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Wang Q
Shanghai Normal Univ. Shanghai Chn
-
Tachibana Katsuyasu
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Tsuchimoto Mitsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
-
Tsuchimoto Mutsuyosi
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
関連論文
- Characteristics of a self-assembled fibrillar gel prepared from red stingray collagen
- Suppression of color degradation of yellowtail dark muscle during storage by simultaneous dietary supplementation of vitamins C and E
- Differences in Progress of Rigor Mortis between Cultured Red Sea Bream and Cultured Japanese Flounder
- Year-round gelation characteristic of bassy chub Kyphosus lembus meat
- Comparison of 5'-inosine monophosphate and p-nitrophenyl phosphate degrading activities among red, pink, and white muscle fibers of cultured carp
- Comparison of Interposition Ratios of Pink Muscle Fiber in Dorsal Ordinary Muscle among Various Marine Fishes
- Influence of interposition of pink muscle fiber into dorsal ordinary muscle on temporal change of K-value in cultured carp
- Influence of interposition of pink muscle fiber into dorsal ordinary muscle on 5'-IMP degrading activity in various fish species
- Comparison of characteristics of actomyosin from white, pink, and red muscle fiber types in cultured carp
- Influence of interposition of pink muscle fiber into dorsal ordinary muscle on increasing rate of K-value in various fish species
- Comparison of biochemical and physiological characteristics among white, pink, and red muscle fibers in carp (cultured)
- Estimation of body fat content from standard body length and body weicht on cultured red sea bream
- Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)
- The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured and Wild Red Sea Bream
- The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured Red Sea Bream and Japanese Flounder
- Substrate specificity of carp hepatopancreatic cathepsin S for peptides and myofibrillar proteins
- Purification and characterization of cathepsin S from hepatopancreas of carp Cyprinus carpio
- Comparison of Ca^ pump of sarcoplasmic reticulum in dorsal ordinary muscle between cultured red sea bream and Japanese flounder
- The Influence of Ca^ Concentration around Myofibrillar Mg^-ATPase on the Speed and Pattern of Rigor Mortis in Fish Species or Cultured and Wild Fish
- The Influence of Pink Muscle Fiber in Ordinary Muscle of Fishes on the Rigor Mortis Progress
- Discrimination of Muscle Fiber Types in Ordinary Muscle by Actomyosin ATPase Activity and Its Comparison among Various Fishes and Muscle Parts
- Development of Plasma Vitellogenin Assay for Estrogenic Effects of Endocrine-Disrupting Chemicals Using Ovariectomized Goldfish (Carassius auratus)
- Induction of Plasma Vitellogenin Synthesis by the Commercial Fish Diets in Male Goldfish (Carassius auratus) and Dietary Phytoestrogens
- In Vivo Testing System for Determining the Estrogenic Activity of Endocrine-Disrupting Chemicals (EDCs) in Goldfish (Carassius auratus)
- Purification and characterization of two anionic trypsins from the hepatopancreas of carp
- Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan
- Difference of Serum Lipoprotein Profile between Cultured and Wild Red Sea Bream
- Hot-Carrier Degradation Effects Relevant in Real Operation of Metal Oxide Semiconductor Field Effect Transistors
- A serine proteinase from the sarcoplasmic fraction of red sea bream Pagrus major is possibly derived from blood
- Influence of Contracture on Breaking Strength in Carp Muscle