Purification and Characterization of Lipases from Aspergillus repens and Eurotium herbariorum NU-2 Used in "Katsuobushi" Molding
スポンサーリンク
概要
著者
-
KUNIMOTO Masahiko
Department of Food Science and Technology, National Fisheries University
-
KAMINISHI Yoshio
Department of Food Science and Technology, National Fisheries University
-
Kaminishi Yoshio
Department Of Food Science And Technology National Fisheries University
-
TANIE Hidetaka
Department of Food Science and Technology, National Fisheries University
-
Tanie Hidetaka
Department Of Food Science And Technology National Fisheries University
-
Kunimoto Masahiko
Department Of Food Science And Technology National Fisheries University
関連論文
- Chemical and Microbiological Characteristics of Sardine Meal Fermented with Aspergillus oryzae IFO 4202
- Distribution of Glutathione Peroxidase Activity in Fish
- Purification and Characterization of Lipases from Aspergillus repens and Eurotium herbariorum NU-2 Used in "Katsuobushi" Molding
- Effects of Urea on Thermal Gelation Process of Myosin B Prepared from Shark Muscle
- Nucleotide Sequence Variation in the Ribosomal Internal Transcribed Spacer Regions of Cultivated (Cultivars) and Field-collected Thalli of Porphyra yezoensis
- Comparison of Partial Nucleotide Sequences in the Exonic Region of a Small Subunit Ribosomal RNA Gene for Discrimination of Laver (Porphyra) Species and Cultivars
- Lipase and Phospholipase Production by Aspergillus repens Utilized in Molding of "Katsuobushi" Processing
- Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters