Isolation of ice-nucleating active bacterium from mackerel and its properties
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2002-08-01
著者
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CHIOU Tze-Kuei
Department of Food Science, National Taiwan Ocean University
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JIANG Shann-Tzong
Department of Food Science, National Taiwan Ocean University
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Chen M‐l
National Taiwan Ocean Univ. Keelung Twn
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Chiou T‐k
National Taiwan Ocean Univ. Keelung Twn
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Chiou Tze-kuei
Affiliation: Department Of Food Science National Taiwan Ocean University
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Jiang S‐t
National Taiwan Ocean Univ. Keelung Twn
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Jiang Shann-tzong
Affiliation: Department Of Food Science National Taiwan Ocean University
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CHEN Mei-Ling
Affiliation
関連論文
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- Purification and Properties of an Aminopeptidase from Mullet, Mugil cephalus, Roe(Biological Chemistry)
- Comparison of the Cathepsin D from Mackerel (Scomber australasicus) and Milkfish(Chanos chanos) Muscle^+
- Purification and characterization of three amylases from viscera of hard clam Meretrix lusoria
- Enhancement of the expression of ice-nucleation activity of Pseudomonas fluorescens MACK-4 isolated from mackerel
- Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi
- Effects of Eution Conditions on the Separation of Calpastatin, μ-and m-Calpain on DEAE-Sephacel Chromatography
- Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
- Isolation of ice-nucleating active bacterium from mackerel and its properties
- Extractive component changes in the foot muscle of live small abalone during storage
- Seasonal variations of chemical constituents in the muscle and viscera of small abalone fed different diets
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