Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products
スポンサーリンク
概要
- 論文の詳細を見る
- 2007-08-01
著者
-
Abe Hiroki
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
-
SATOMI MASATAKA
National Research Institute of Fisheries Science, Fisheries Research Agency
-
Abe Hiroki
Department Of Applied Chemistry Graduate School Of Engineering Kyushu University
-
Satomi Masataka
National Res. Inst. Of Fisheries Sci.
-
Satomi Masataka
National Research Institute Of Fisheries Science
-
TAIRA WAKAKO
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University
-
FUNATSU YASUHIRO
Toyoma Prefectural Food Research Institute
-
TAKANO TAKASHI
Toyama Kamaboko Co. Ltd
-
Taira Wakako
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
-
Abe Hiroki
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
関連論文
- Accumulation of paralytic shellfish poisoning toxin by the swimming crab Charybdis japonica in Kure Bay, Hiroshima Prefecture
- Difference in the level of paralytic shellfish poisoning toxin accumulation between the crabs Telmessus acutidens and Charybdis japonica collected in Onahama, Fukushima Prefecture
- EP-O2 New fluorescent substrates designed for covalent protein labeling catalyzed by microbial transglutaminase(Section VII Enzyme and Protein Engineering)
- Multi-Probe-Fluorescence in situ Hybridization for the Rapid Enumeration of Viable Vibrio parahaemolyticus
- Molecular Characterization of Alanine Racemase in the Kuruma Prawn Marsupenaeus japonicus
- Comparison of extractive components in muscle and liver of three Loliginidae squids with those of one Ommastrephidae species
- Physiological Function and Metabolism of Free D-Alanine in Aquatic Animals(D-Amino Acid Biosystem)
- Distribution of Free D-Amino Acids in the Tissues of Crustaceans
- Partial Purification and Properties of Alanine Racemase from the Muscle of Black Tiger Prawn Penaeus monodon
- Taste effects of oligopeptides in a Vietnamese fish sauce
- Taste-active components in a Vietnamese fish sauce
- Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products
- Sterol Composition of the Strobilus of Equisetum arvense L.
- HPLC Determination of N-Acetyl-L-Histidine and its Related Compounds in Fish Tissues
- Evidence for Brassinosteroids in Strobilus of Equisetum arvense L.(Organic Chemistry)
- Effects of microbial growth on the preservation of scallop muscle in a vital state
- Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
- Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
- Microbial Diversity in Kusaya Gravy
- Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan
- Analysis of plasmids encoding the histidine decarboxylase gene in Tetragenococcus muriaticus isolated from Japanese fermented seafoods