Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes
スポンサーリンク
概要
著者
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Nishimoto Jun-ichi
Kagoshima University
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Miki Hidemasa
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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SHINDO Jo
Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University
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ONIBALA Hens
The United Graduate School of Agriculture Science, Kagoshima University
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TAKAYAMA Tetsuya
Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University
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Takayama Tetsuya
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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Shindo Jo
Laboratory Of Food Preservation Faculty Of Fisheries Kagoshima University
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Onibala Hens
The United Graduate School Of Agriculture Science Kagoshima University
関連論文
- Effect of Specific Binding of High Density Lipoprotein to Eel Hepatocytes on Their Secretion of Lipoprotein
- Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
- Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke-dried skipjack
- Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack
- Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters
- Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
- Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes