Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide
スポンサーリンク
概要
- 論文の詳細を見る
- 2007-08-01
著者
-
Iida Toshiyuki
Hokkaido Kushiro Fisheries Experimental Station
-
Takeda Hirofumi
Hokkaido Kushiro Fisheries Experimental Station
-
OKADA AKIRA
Hokkaido Mitsui Chemicals Inc.
-
OOTSUKA HAYATO
Hokkaido Mitsui Chemicals Inc.
-
OHSHITA TOSHIO
Hokkaido Mitsui Chemicals Inc.
-
MASUTANI ERI
Graduate School of Fisheries Sciences, Hokkaido University
-
KATAYAMA SHIGERU
Graduate School of Fisheries Sciences, Hokkaido University
-
SAEKI HIROKI
Graduate School of Fisheries Sciences, Hokkaido University
-
Masutani Eri
Graduate School Of Fisheries Sciences Hokkaido University
-
Saeki Hiroki
Graduate School Of Fisheries Science Hokkaido University
-
Katayama Shigeru
Graduate School Of Fisheries Sciences Hokkaido University
関連論文
- Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide
- Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation
- Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
- Effect of sorbitol on moisture transportation and textural change of fish and squid meats during curing and drying processes
- Role of sorbitol in manufacturing dried seafood from heated squid meat
- Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
- Water solubilization of glycated carp and scallop myosin rods, and their soluble state under physiological conditions
- NEUTRON IRRADIATION EFFECTS IN CARBON-FIBER REINFORCED ALUMINUM