The Influence of Pink Muscle Fiber in Ordinary Muscle of Fishes on the Rigor Mortis Progress
スポンサーリンク
概要
著者
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TACHIBANA Katsuyasu
Faculty of Fisheries, Nagasaki University
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MISIMA Tosio
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science Engineering, Nagasaki
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TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science Engineering, Nagasaki
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Mishima T
Laboratory Of Fishery Nutritional Science Graduate School Of Marine Science And Engineering Nagasaki
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Jabarsyah Abdul
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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TSUCHIMOTO MUTSUYOSI
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
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YADA Osamu
Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagas
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KOZURU Yasutoshi
Laboratory of Fishery Nutritional Science, Graduate School of Fisheries, Nagasaki University
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Yada Osamu
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Tsuchimoto Mitsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Tsuchimoto M
Nagasaki Univ. Nagasaki Jpn
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Tsuchimoto Mutsuyosi
Graduate School Of Science And Technology Nagasaki University
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Tsuchimoto Mutsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Tachibana Katsuyasu
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Tsuchimoto Mitsuyosi
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
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Kozuru Yasutoshi
Laboratory Of Fishery Nutritional Science Graduate School Of Fisheries Nagasaki University
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TACHIBANA Katsuyasu
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
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Tsuchimoto Mutsuyosi
Laboratory of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki University
関連論文
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- 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
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- Comparison of biochemical and physiological characteristics among white, pink, and red muscle fibers in carp (cultured)
- Estimation of body fat content from standard body length and body weicht on cultured red sea bream
- Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)
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- The Influence of Ca^ Concentration around Myofibrillar Mg^-ATPase on the Speed and Pattern of Rigor Mortis in Fish Species or Cultured and Wild Fish
- The Influence of Pink Muscle Fiber in Ordinary Muscle of Fishes on the Rigor Mortis Progress
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