Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica) by cooling and during storage

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文
• 2002-10-01

著者

• WATABE Shugo

  Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life

• Yoneda Chie

  Faculty Of Human Life And Environmental Sciences Ochanomizu University

• HATAE Keiko

  Faculty of Home Economics, Ochanomizu University

• Watabe Shugo

  Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S

• Hatae Keiko

  Faculty Of Home Economics Wayo Women's University

• Hatae Keiko

  Faculty Of Human Life And Environmental Sciences Ochanomizu University

• KASAMATSU Chinatsu

  Faculty of Home Economics, Kamakura Women's College

• Yoneda Chie

  Faculty Of Human Life And Environmental Science Ochanomizu University

• Watabe Shugo

  Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S

• Watabe Shugo

  Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S

• Kasamatsu C

  Ochanomizu Univ. Tokyo Jpn

• Kasamatsu Chinatsu

  Faculty of Home Economics, Kamakura Women's College

• YONEDA Chie

  Faculty of Education, Chiba University

関連論文

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• cDNA cloning of myosin heavy chain from white croaker fast skeletal muscle and characterization of its complete primary structure
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• Thermal Unfolding of the Cold-acclimated Type of Carp Light Meromyosin Expressed by Recombinant DNA in Escherichia coli
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