Comparison of biochemical and physiological characteristics among white, pink, and red muscle fibers in carp (cultured)
スポンサーリンク
概要
著者
-
TACHIBANA Katsuyasu
Faculty of Fisheries, Nagasaki University
-
MISIMA Tosio
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science Engineering, Nagasaki
-
TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science Engineering, Nagasaki
-
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
-
TSUCHIMOTO MUTSUYOSI
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
-
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
-
KOZURU Yasutoshi
Laboratory of Fishery Nutritional Science, Graduate School of Fisheries, Nagasaki University
-
MIYAKE Toshio
Laboratory of Fishery Nutritional Science, Graduate School of Fisheries, Nagasaki University
-
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
-
Kozuru Yasutoshi
Laboratory Of Fishery Nutritional Science Graduate School Of Fisheries Nagasaki University
-
TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
-
Habarsyah Abdul
Laboratory of Fishery Nutritional Science, Graduate School of Marine Science and Engineering
-
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