Gelatine recovery device von ISHIKAWA, MASARU, OHZEKI, FUMIAKI

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The Chenge of the Rheological Properties of Surimi (Minced Fish-Meat) by Heating von ISO, Naomichi, MIZUO, Harou, SAITO, Takahide, OHZEKI, Fumiaki, KURIHARA, Nobuo

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Identification of Phycicyanin Isolated fron Porphyra tenera and Porphyra yezeoensis von MIZUNO, Haruo, ISO, Naomichi, SAITO, Takahide, OHZEKI, Fumiaki, HATANO, Tomoko

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Studies on the rheological properties of heated carp [Cyprinus carpio] meats von Iso, N, Mizuno, H, Saito, T, Ohzeki, T, Yang, L.C. (Tokyo Univ. of Fisheries (Japan))

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Effect of ratio of mannuroic acid to gluronic acid on solution properties of sodium alginate von Iso, N. (Tokyo Univ. of Fisheries (Japan)), Mizuno, H, Saito, T, Enomoto, M, Ohgoshi, M, Ohzeki, F

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Kinetic Study of the Batroxobin-Catalyzed Release of Fibrinopeptide A from Human Fibrinogen von WATANABE, SUSUMU, OHZEKI, FUMIAKI, MORI, NOBORU, MIHASHI, SUSUMU, BABA, SHIGEO

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Studies on the rheological properties of the heated yellowtail [Seriola quinqueradiata] meat von Iso, N, Mizuno, H, Saito, T, Ohzeki, F, Wang, Z. (Tokyo Univ. of Fisheries (Japan))

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The change of the rheological properties of surimi (minced fish-meat) by heating von Iso, N, Mizuno, H, Saito, T, Ohzeki, F, Kurihara, N. (Tokyo Univ. of Fisheries (Japan))

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The Effect of Ca2+ on the Polymerization of Carp G-Actin von ISO, Naomichi, MIZUNO, Haruo, SAITO, Takahide, OHZEKI, Fumiaki, FUJINUMA, Kazunobu, KOMIYA, Takatoshi

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Effect of thermal treatment on extraction of proteins from meats [fishes, shellfishes, ram and beef] von Saito, T, Iso, N, Mizuno, H, Ohzeki, F, Suzuki, A, Kato, T. (Tokyo Univ. of Fisheries (Japan)), Sekikawa, Y

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Thermal denaturation of carp G-actin von Iso, N, Mizuno, H, Saito, T, Ohzeki, F, Deki, M

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An analysis of the stress-relaxation curve obtained from a sample of raw meat sample von Iso, N, Mizuno, H, Saito, T, Ohzeki, F, Lin, C. (Tokyo Univ. of Fisheries (Japan))

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Identification of phycocyanin isolated from Porphyra tenera and Porphyra yezoensis von Mizuno, H, Iso, N, Saito, T, Ohzeki, F, Hatano, T. (Tokyo Univ. of Fisheries (Japan))

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The effect of Ca(2+) on the polymerization of carp G-actin von Iso N, Mizuno H, Saito T, Ohzeki F, Fujinuma K, Komiya T

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アルギン酸ナトリウムの溶液物性に対するマニュロン酸とグルロン酸の比の影響 von 磯, 直道, 水野, 治夫, 斎藤, 隆英, 榎本, 真久, 大越, 美希子, 大関, 文照

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BatroxobinによるヒトフィブリノーゲンからのフィブリノペプチドA生成の速度論的研究 von 渡辺, 進, 大関, 文照, 森, 登, 三橋, 進, 馬場, 茂雄

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加熱ブリ肉のレオロジー性に関する研究 von 磯, 直道, 水野, 治夫, 斎藤, 隆英, 大関, 文照, 王, 慥

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すり身の加熱によるレオロジー特性の変化 von 磯, 直道, 水野, 治夫, 斎藤, 隆英, 大関, 文照, 栗原, 信夫

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加熱コイ肉のレオロジー性に関する研究 von 磯, 直道, 水野, 治夫, 斎藤, 隆英, 大関, 文照, 林, 慶陽

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食肉からのタンパク質抽出に対する熱処理の影響 von 斎藤, 隆英, 磯, 直道, 水野, 治夫, 大関, 文照, 鈴木, 敦雄, 加藤, 正, 関川, 義明

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