Effect of Freezing Rate on the Denaturation of Myofibrillar Protein in Fish Muscle (特集 次世代の高品質凍結食品を目指す新技術)

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概要

• 論文の詳細を見る
• 日本冷凍空調学会の論文
• 2006-09-30

著者

• FUKUDA Yutaka

  Department of Physiology and Biosignaling, Osaka University Graduate School of Medicine

• KONNO Kunihiko

  Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University

• Konno Kunihiko

  Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.

• YUAN Chunhong

  College of Food Science, Shanghai Fisheries University

• YU Kefeng

  College of Food Science, Shanghai Fisheries University

• CHEN Shunsheng

  College of Food Science, Shanghai Fisheries University

• CHENG Yudong

  College of Food Science, Shanghai Fisheries University

• ZHOU Peigen

  College of Food Science, Shanghai Fisheries University

• Yu Kefeng

  College Of Food Science Shanghai Fisheries University

• Zhou Peigen

  College Of Food Science Shanghai Fisheries University

• Cheng Yudong

  College Of Food Science Shanghai Fisheries University

• Yuan Chunhong

  College Of Food Science Shanghai Fisheries University

• Chen Shunsheng

  College Of Food Science Shanghai Fisheries University

• Konno Kunihiko

  Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

• Fukuda Yutaka

  Department Of Chemistry Faculty Of Science Ochanomizu Univeity

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