Fortification of niboshi with histidine prepared from katsuobushi protein digest
スポンサーリンク
概要
- 論文の詳細を見る
- 2007-12-01
著者
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HIRAOKA YOSHINOBU
Industrial Research Center of Ehime Prefecture
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NAKAJIMA Shigeru
Department of Nutrition, Bunkyo University Women's College
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Takai Toshiaki
Industrial Research Center Of Ehime Prefecture
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SASAKI YOSHITADA
Industrial Research Center of Ehime Prefecture
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KAWAKUBO AKIHIRO
Yamaki Co. Ltd
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MIYOSHI SYOJIRO
Ryugudo Co. Ltd
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Nakajima Shigeru
Department Of Nutrition Bunkyo University Women's College
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Hiraoka Yoshinobu
Ehime Inst. Industrial Technol. Ehime Jpn
関連論文
- Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing
- Inhibitory effect of niboshi on food intake
- Fortification of niboshi with histidine prepared from katsuobushi protein digest
- Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation