Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

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概要

• 論文の詳細を見る
• 2005-12-01

著者

• Kuwahara K

  Nagasaki Prefectural Institute Of Fisheries

• Hossain M

  Graduate School Of Science And Technology Nagasaki University

• HOSSAIN Mohammed

  Bangladesh Fisheries Research Institute

• OKAMOTO Akira

  Nagasaki Prefectural Institute of Fisheries

• Kuwahara Koichi

  Nagasaki Prefectural Institute Of Fisheries

• OSAKO KAZUFUMI

  Nagasaki Prefectural Institute of Fisheries

• NOZAKI YUKINORI

  Faculty of Fisheries, Nagasaki University

• YAMAGUCHI ATSUKO

  Department of Marine Resources Utilization, Nagasaki University

• NOZAKI YUKINORI

  Department of Marine Resources Utilization, Nagasaki University

• Osako K

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Osatomi K

  Faculty Of Fisheries Nagasaki University

• Nozaki Yukinori

  Graduate School Of Marine Science And Engineering And Faculty Of Fisheries Nagasaki University

• Nozaki Yukinori

  Department Of Biology Faculty Of Science Kobe University:(present)nagase Biochemicals Ltd.

• Yamaguchi Atsuko

  Department Of Fisheries Faculty Of Agriculture University Of Tokyo

• Yamaguchi A

  Nagasaki Prefectural Institute Of Fisheries

• Yamaguchi Atsuko

  Faculty Of Fisheries Nagasaki University

• Hossain Md.

  Graduate School Of Science And Engineering Faculty Of Engineering Saitama University

• Yamaguchi Atsuko

  Department Of Cardiology Sakakibara Heart Lnstitude

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