-
1
-
-
85036879127
-
-
Japanese source
-
-
-
-
2
-
-
84985277733
-
Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle
-
Iwamoto M, Yamanaka H, Watabe S, Hashimoto K. Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. J. Food Sci. 1987; 52: 1514-1517.
-
(1987)
J. Food Sci.
, vol.52
, pp. 1514-1517
-
-
Iwamoto, M.1
Yamanaka, H.2
Watabe, S.3
Hashimoto, K.4
-
3
-
-
85036859997
-
-
Japanese source
-
-
-
-
5
-
-
85036857633
-
-
Japanese source
-
-
-
-
6
-
-
85036850658
-
-
Japanese source
-
-
-
-
7
-
-
85036869895
-
-
Japanese source
-
-
-
-
8
-
-
0021111735
-
Proton and anaerobiosis
-
Hochachka PW, Mommsen TP. Proton and anaerobiosis. Science 1983; 219: 1391-1397.
-
(1983)
Science
, vol.219
, pp. 1391-1397
-
-
Hochachka, P.W.1
Mommsen, T.P.2
-
9
-
-
85036849808
-
-
Japanese source
-
-
-
-
10
-
-
85036856353
-
-
Japanese source
-
-
-
-
11
-
-
85036895400
-
-
Japanese source
-
-
-
-
12
-
-
85007873330
-
Modified atmosphere storage of chum salmon (Oncorhynchus keta) fillets
-
Ohta T, Sakai S. Modified atmosphere storage of chum salmon (Oncorhynchus keta) fillets. Nippon Shokuhin Kagaku Kogaku Kaishi 1995; 42: 536-539.
-
(1995)
Nippon Shokuhin Kagaku Kogaku Kaishi
, vol.42
, pp. 536-539
-
-
Ohta, T.1
Sakai, S.2
-
13
-
-
85036904500
-
-
Japanese source
-
-
-
-
14
-
-
85036870691
-
-
Japanese source
-
-
-
-
15
-
-
85036880254
-
-
Japanese source
-
-
-
-
16
-
-
85036861337
-
-
Japanese source
-
-
-
-
17
-
-
0011420860
-
Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle
-
Kawashima K, Yamanaka H. Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle. Fisheries Sci. 1995; 61: 1031-1034.
-
(1995)
Fisheries Sci.
, vol.61
, pp. 1031-1034
-
-
Kawashima, K.1
Yamanaka, H.2
-
18
-
-
0001537331
-
Relation between glycolysis and browning of cooked scallop adductor muscle
-
Kawashima K, Yamanaka H. Relation between glycolysis and browning of cooked scallop adductor muscle. Fisheries Sci. 1996; 62: 800-805.
-
(1996)
Fisheries Sci.
, vol.62
, pp. 800-805
-
-
Kawashima, K.1
Yamanaka, H.2
-
19
-
-
0000492828
-
Free amino acids responsible for the browning of cooked scallop adductor muscle
-
Kawashima K, Yamanaka H. Free amino acids responsible for the browning of cooked scallop adductor muscle. Fisheries Sci. 1996; 62: 293-296.
-
(1996)
Fisheries Sci.
, vol.62
, pp. 293-296
-
-
Kawashima, K.1
Yamanaka, H.2
-
20
-
-
0001537328
-
Influences of seasonal variations in contents of glycogen and its metabolites on browning of cooked scallop adductor muscle
-
Kawashima K, Yamanaka H. Influences of seasonal variations in contents of glycogen and its metabolites on browning of cooked scallop adductor muscle. Fisheries Sci. 1996; 62: 639-642.
-
(1996)
Fisheries Sci.
, vol.62
, pp. 639-642
-
-
Kawashima, K.1
Yamanaka, H.2
-
21
-
-
85036905526
-
-
Japanese source
-
-
-
-
22
-
-
85036859951
-
-
Japanese source
-
-
-
-
23
-
-
85008120590
-
Pigmentation of cultured red sea bream with astaxanthin diester purified from krill oil
-
Fujita T, Satake M, Watanabe T, Kitajima C, Miki W, Yamaguchi K, Konosu S. Pigmentation of cultured red sea bream with astaxanthin diester purified from krill oil. Nippon Suisan Gakkaishi 1983; 49: 1855-1861.
-
(1983)
Nippon Suisan Gakkaishi
, vol.49
, pp. 1855-1861
-
-
Fujita, T.1
Satake, M.2
Watanabe, T.3
Kitajima, C.4
Miki, W.5
Yamaguchi, K.6
Konosu, S.7
-
24
-
-
85036904299
-
-
Japanese source
-
-
-
-
25
-
-
85036868395
-
-
Japanese source
-
-
-
-
26
-
-
0011413337
-
Skin color control of the red sea bream (Pagrus major)
-
Lin MO, Ushio H, Ohshima T, Yamanaka H, Koizumi C. Skin color control of the red sea bream (Pagrus major). Lebensm.-Wiss. Technol. 1998; 31: 27-32.
-
(1998)
Lebensm.-Wiss. Technol.
, vol.31
, pp. 27-32
-
-
Lin, M.O.1
Ushio, H.2
Ohshima, T.3
Yamanaka, H.4
Koizumi, C.5
-
27
-
-
85036876092
-
-
Japanese source
-
-
-
|