Evaluation of Polyamines of Common Mackerel during Storage as Indicators of Decomposition

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概要

• 論文の詳細を見る
• 日本食品衛生学会の論文
• 1995-12-05

著者

• Sato T

  Nihon Univ. Kanagawa Jpn

• Sato T

  Department Of Fisheries Nihon University

• Sato T

  Laboratory Of Marine Biochemistry Graduate School Of Agricultural Science Tohoku University

• SATO Tsuneo

  Tokyo University of Fisheries

• OKUZUMI Masayo

  Natori Co., Ltd.

• FUJII Tateo

  Tokyo University of Fisheries

• OKUZUMI Masayo

  Department of Food Science and Technology, Tokyo University of Fisheries

• Fujii T

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Okuzumi M

  Department Of Food Science And Technology Tokyo University Of Fisheries

• 佐藤 常夫

  Tokyo University of Fisheries

• 奥積 昌世

  Natori Co., Ltd.

• 藤井 建夫

  Tokyo University of Fisheries

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• Tocopherol affinity for serum lipoproteins of Japanese flounder Paralichthys olivaceus during the reproduction period
• Use of Meat and Bone Meal as a Protein Source in the Diet of Juvenile Japanese Flounder
• Evaluation of Polyamines of Common Mackerel during Storage as Indicators of Decomposition
• Effects of Temperature on Nitrogenous Excretion of Japanese Flounder
• Distribution and Genus/Species Composition of Histamine-Decomposing Bacteria during Storage of Common Mackerel
• Microbial Diversity in Kusaya Gravy
• TaqMan™ Salmonella Amplification/Detectionキットと公定法による食肉中からのサルモネラ検出比較
• Effects of Dietary Concentration of Laminaran and Depolymerised Alginate on Rat Cecal Microflora and Plasma Lipids
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• Effects of Marine Algal Diets Hijiki, Aonori, and Nori on Levels of Serum Lipid and Cecal Microflora in Rats
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