Degradation of α-Connectin in Raw Fish Muscle and Softening Evaluated by the Breaking Strength Occur Independently during One Day-chilled Storage

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• Sato Kenji

  Department of Anatomy and Physiological Science, Graduate School of Health Care Sciences, Tokyo Medi

• Sato Kenji

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• KAWABATA Makoto

  Department of Food Sciences and Nutritional Health, Kyoto Prefectural University

• Sato K

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Kubota S

  Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University

• Ohtsuki Kozo

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Ohtsuki Kozo

  Department Of Food Science And Nutrition Kyoto Prefectural University

• Kawabata M

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Kawabata Makoto

  Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University

• Kubota Satoshi

  Department Of Agriculture Kochi University

• Sato Kenji

  Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica

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