Emulsifying Activity of Proteins from Waste Liquid in Sardine Surimi Processing

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概要

• 論文の詳細を見る
• 1995-12-01

著者

• Yasushi Kawai

  Laboratory Of Animal Products Chemistry Graduate School Of Agricultural Science Tohoku University

• Kawai Yoshiyuki

  Tokyo Dietitian Academy

• Ohno Rie

  Institute For Gene Expression Dobashi Kyoritsu Hospital

• Ohno Rie

  Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

• Kawai Y

  Kyoto Univ. Kyoto

• Inoue Naohiko

  Res. Inst. For Health Fundamentals Ajinomoto Co. Inc.

• KAWAI Yuji

  Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University

• INOUE Norio

  Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University

• SHINANO Haruo

  Faculty of Fisheries, Hokkaido University

• Shinano Haruo

  Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

• WAKAMEDA Atsushi

  Processed Food Department, Maruha Corporation

• Inoue Norio

  Laboratory Of Marine Food Technology Faculgy Of Fisheries Hokkaido University

• Wakameda Atsushi

  Processed Food Department Maruha Corporation

• Shinano H

  Faculty Of Fisheries Hokkaido University

• Shinano Haruo

  Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

• Inoue N

  Lab. Of Nutrition Chemistry Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto

• Kawai Y

  Faculty Of Fisheries Sciences Hokkaido University

• SHINANO Haruo

  Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University

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