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Refinado por: Base de dados/Biblioteca: Oceanic Abstracts remover assunto: Produit remover
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1
The process of producing active fish protein powder
The process of producing active fish protein powder
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The process of producing active fish protein powder

Niki, H ; Deya, E ; Kato, T ; Igarashi, S. (Yukijirushi Nyugyo Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.)

NIPPON SUISAN GAKKAISHI, 1982/07/25, Vol.48(7), pp.999-1004 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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2
Alkyl Sulfates as Precursors of Ascidian Flavor in Halocynthia roretzi
Alkyl Sulfates as Precursors of Ascidian Flavor in Halocynthia roretzi
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Alkyl Sulfates as Precursors of Ascidian Flavor in Halocynthia roretzi

FUJIMOTO, Kenshiro ; OHTOMO, Hideo ; KANAZAWA, Ayako ; KIKUCHI, Yumiko ; KANEDA, Takashi

NIPPON SUISAN GAKKAISHI, 1982/09/25, Vol.48(9), pp.1327-1331 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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3
An estimation of the amount of protein lost in the effluent from frozen surimi [fish paste] manufacture [from Alaska pollack, Theragra chalcogramma]
An estimation of the amount of protein lost in the effluent from frozen surimi [fish paste] manufacture [from Alaska pollack, Theragra chalcogramma]
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Artigo 		Adicionar ao Meu Espaço

An estimation of the amount of protein lost in the effluent from frozen surimi [fish paste] manufacture [from Alaska pollack, Theragra chalcogramma]

Watanabe, H ; Takai, R ; Sekigawa, A ; Hasegawa, H. (Tokyo Univ. of Fisheries (Japan))

NIPPON SUISAN GAKKAISHI, 1982/06/25, Vol.48(6), pp.869-871 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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4
Behavior of histamine during the manufacturing process of fish meal
Behavior of histamine during the manufacturing process of fish meal
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Behavior of histamine during the manufacturing process of fish meal

Toyama, K ; Hoshi, M ; Ishiguro, M. (Tokyo Univ. of Fisheries (Japan)) ; Aoe, H

NIPPON SUISAN GAKKAISHI, 1982/09/25, Vol.48(9), pp.1333-1339 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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5
New Gelling Properties of Alaska Pollack Frozen Mince Induced by Urea
New Gelling Properties of Alaska Pollack Frozen Mince Induced by Urea
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New Gelling Properties of Alaska Pollack Frozen Mince Induced by Urea

NIWA, Eiji ; SATO, Kanehito ; HAMADA, Iwao

NIPPON SUISAN GAKKAISHI, 1982/05/25, Vol.48(5), pp.629-631 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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6
Evaluation methods of the jellification grade of sporozoa-infected yellowfin tuna [Thunnus albacares] meat, and the jellification rate at various temperatures
Evaluation methods of the jellification grade of sporozoa-infected yellowfin tuna [Thunnus albacares] meat, and the jellification rate at various temperatures
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Evaluation methods of the jellification grade of sporozoa-infected yellowfin tuna [Thunnus albacares] meat, and the jellification rate at various temperatures

Konagaya, S

NIPPON SUISAN GAKKAISHI, 1982/04/25, Vol.48(4), pp.535-541 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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7
Urea-induced Recovery of Gelling Ability of Denatured Myosin
Urea-induced Recovery of Gelling Ability of Denatured Myosin
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Urea-induced Recovery of Gelling Ability of Denatured Myosin

NIWA, Eiji ; WATANABE, Seiichiro ; HAMADA, Iwao

NIPPON SUISAN GAKKAISHI, 1982/06/25, Vol.48(6), pp.833-836 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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