Studies on the Rainbow Trout Aldolase II. Physico-chemical Properties and Amino Acid Composition of Rainbow Trout Muscle Aldolase
スポンサーリンク
概要
著者
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Tsuchiya Yasuhiko
Department Of Fiiheries Faculty Of Agriculture Tohoku University
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NAGAHISA Eizo
Department of Fisheries, Faculty of Agriculture, Tohoku University
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Nagahisa Eizo
Department Of Fisheries Faculty Of Agriculture Tohoku University
関連論文
- STUDIES ON THE CONJUGATED FATTY ACIDS PART II THE THERMAL POLYMERIZATION OF THE CONJUGATED FISH OLL OBTAlNED BY THE NICKEL-ON-CARBON CATALYST ISOMERIZATION
- A NEW COLOR TEST FOR THE MEASUREMENT OF FRESHNESS OF FISH BY VOLATILE BASES ESTIMATION
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- THE CONTENT OF CONNECTIVE TISSUE IN FISH MUSCLES
- Studies on the Depressive Factors in Heterochordaria abietina Affecting the Blood Cholesterol Level in Rats III. Quantitative Determination of Iodoamino Acids in Marine Algae and Their Effects of Depressing the Blood Cholesterol Level in Rats
- ON THE IRRITATIVE ODOR EMITTED BY DILSEA EDULIS
- ENZYMIC REDUCTION OF TRIMETHYLAMINE OXIDE
- AGAROSE AND AGAROPECTIN IN GELIDIUM-AND GRACILARIA-AGAR
- STUDIES ON THE TRANSPARENCY OF AGAR-GEL
- INCORPORATION OF C^-LABELED ACETATE INTO LIPID CLASSES OF LIVER OIL BY INTACT LEOPARD SHARK
- Comparative Studies on Myoglobins I. Spectral Properties and Amino Acid Compositions of Myoglobins from Shark, Bony Fishes, Turtle and Mammalia
- STUDIES ON THE CONJUGATED FATTY ACIDS PART I THE CARR AND PRICE REACTION OF THE CONJUGATED FATTY ACIDS OBTAINED BY THE ALKALI-ISOMERIZATION OF HIGHLY UNSATURATED FATTY ACIDS
- VERDOHAEMOCHROME FORMATION BY FISH (I) FORMATION BY TH ELIVER OF SAURY, COLOLABIS SAIRA (BREVOORT)
- EFFECT OF INFRARED RAY ON THE QUALITY OF DRIED SKIPPER
- A RAPID METHOD FOR THE DETERMlNATION OF MOISTURE CONTENT IN FISH MEAT II. RELATION BETWEEN ERROR OF ESTIMATION AND FAT CONTENT
- STUDIES ON THE BLUE GREEN PIGMENTS OF THE INTEGUMENTS OF FISHES (1) THE ISOLATION OF ICHTHYOVERDIN FROM THE SCALES OF SAURIES, COLOLABIS SAIRA BREVOORT
- SEMIQUANTITATIVE DETERMINATION OF ALLANTOINASE AND ALLANTOICASE IN FISH ORGANS
- BIOCHEMICAL STUDIES OF ASCIDIAN, CYNTHIA RORETZI V. DRASCHE V. TUNICIN IN TEST
- A RAPID METHOD FOR THE DETERMINATION OF MOISTURE CONTENT IN FISH MEAT
- THE SUGARS IN BILIPROTEINS
- POSSIBLE CONVERSION PATHWAY OF POLYUNSATURATED ACID IN FISH
- Studies on the Depressive Factors in Heterochordaria abietina affecting the Blood Cholesterol level in Rats I. Fractionation of Effective Substances from Heterochordaria abietina
- GREEN MEAT OF SWORDFISH
- CHEMICAL NATURE OF THE SHARK FIN FIBER
- THE MOISTURE DISTRIBUTION IN FROZEN MEAT OF SWORDFISH DURING COLD STORAGE
- Studies on the Rainbow Trout Aldolase III. Enzymic properties of the aldolase from rainbow trout muscle
- Differential Fatty Acid Composition of Some Marine Algae Associated with Their Habitat Depths
- FAT METABOLISM IN THE FISH. II INTESTINAL ABSORPTION AND DISTRIBUTION STUDY OF OIL IN THE CARP, CYPRINUS CARPIO LINNE
- FATTY ACIDS COMPOSITION OF SAURY OIL BY SPECTROPHOTOMETRIC METHOD
- STUDIES ON THE CONJUGATED FATTY ACIDS PART IV ULTRAVIOLET IRRADIATION ON THE CONJUGATED FATTY ACIDS
- Studies on the Lipid of "Ruvettus pretiosus" II. The Composition of the Unsaponifiable Matters and the Purgative Action of the Oils on Mouse
- Studies on the Rainbow Trout Aldolase II. Physico-chemical Properties and Amino Acid Composition of Rainbow Trout Muscle Aldolase
- STUDIES ON THE UTILIZATION OF ELECTRO-SMOKES-SOLUTION FOR FISH SMOKING
- Studies on the Lipid of "Ruvettus pretiosus" I. The Composition of AIcohols and Fatty Acids
- STUDIES ON JELLIED MEAT OF SWORD FISH II. NUMERICAL CHANGE OF PARASITIC GERMS IN THE JELLIED MEAT OF SWORD FISH DURING COLD-STORAGE
- Studies on the Depressive Factors in Heterochordaria abietina Affecting the Blood Cholesterol Level in Rats II. Hypocholesterolemic Activity of Chlorophyll, Its Derivatives and Magnesium
- Studies on Rainbow Trout Aldolase I. Purification of the Aldolase from Rainbow Trout Muscle
- BIOCHEMICAL STUDIES OF THE ASCIDIAN, CYNTHIA RORETZI v. DRASCHE IV CAROTENOIDS IN TEST
- THE OCCURRENCE OF COBALT IN MARINE PRODUCTS
- A CHEMICAL STUDY ON JELLIED MEAT OF SWORDFISH
- PHYSIOLOGICAL STUDIES ON THE VITAMIN C CONTENT OF MARINE ALGAE
- CHEMICAL INVESTIGATION OF THE SKIPPER OIL