Sardine Immersed Storage at 15℃ in Brine Containing Sodium Benzoate
スポンサーリンク
概要
著者
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INOUE Norio
Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University
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Kimura Takehiko
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Leon Sara
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Shinano Haruo
Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
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Inoue Norio
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Ponce De
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Leon Sara
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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Shinano Haruo
Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University
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SHINANO Haruo
Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University
関連論文
- Occurrence of Listeria monocytogenes in retail fish and processed seafood products in Japan
- Sardine Immersed Storage at 15℃ in Brine Containing Sodium Benzoate
- Emulsifying Activity of Proteins from Waste Liquid in Sardine Surimi Processing
- Emulsifying Activity of Heat-treated Sarcoplasmic Protein from Sardine
- Antioxidative Effect of an Isolate from a Culture Filtrate of Aspergillus niger
- Morphological Changes in Carp Crude F-actin and Reconstituted Actomyosin during Frozen Storage
- Effect of Acetic and Citric Acids on the Growth and Activity (VB-N) of Pseudomonas sp. And Moraxella sp.
- STUDIES FOR PRESERVATION OF SARDINE IN BRINE
- Antimicrobial Activities of Extracts from Sachaline Giant Knotweed Polygonum sachalinense.