BURST SIGNAL GENERATOR von OOKAMI TAKAYUKI, KASAHARA TOSHIHARU, KITAYOSHI HITOSHI

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SIGNAL GENERATOR von OOKAMI TAKAYUKI, KASAHARA TOSHIHARU, KITAYOSHI HITOSHI

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TRANSFER FUNCTION MEASURING DEVICE von OOKAMI TAKAYUKI, EGUCHI EIICHI, KITAYOSHI HITOSHI, YAMAGUCHI TAKAHIRO

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Roles of constituent proteins in gel properties of cooked [rabbit] meat gels von Akahane, T, Chihara, S, Yoshida, Y, Tsuchiya, T, Matsumoto, J.J. (Sophia Univ., Tokyo (Japan). Faculty of Science and Technology), Noguchi, S, Ookami, H

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Differential scanning calorimetric studies on thermal behaviors of myofibrillar proteins [of rabbit, carp and scallop] von Akahane, T, Chihara, S, Niki, T.P, Sano, T, Tsuchiya, T. (Sophia Univ., Tokyo (Japan). Faculty of Science and Technology), Noguchi, S.F, Ookami, H, Matsumoto, J.J

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Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels von AKAHANE, Takayuki, CHIHARA, Satoshi, YOSHIDA, Yutaka, TSUCHIYA, Takahide, NOGUCHI, Satoshi, OOKAMI, Hiroshi, MATSUMOTO, Juichiro J.

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Application of differential scanning calorimetry to food technological study of fish meat gels von AKAHANE, Takayuki, CHIHARA, Satoshi, YOSHIDA, Yutaka, TSUCHIYA, Takahide, NOGUCHI, Satoshi, OOKAMI, Hiroshi, MATSUMOTO, Juichiro J.

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Studies on fish meat gels - II. Application of differential scanning calorimetry to food technological study of fish meat gels von AKAHANE, Takayuki, CHIHARA, Satoshi, YOSHIDA, Yutaka, TSUCHIYA, Takahide, NOGUCHI, Satoshi, OOKAMI, Hiroshi, MATSUMOTO, Juichiro J.

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かまぼこのゲル性状における成分タンパク質の役割 von 赤羽, 孝之, 千原, 聡, 吉田, 豊, 土屋, 隆英, 野口, 敏, 大神, 弘司, 松本, 重一郎

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筋タンパク質の示差走査熱分析 von 赤羽, 孝之, 千原, 聡, 仁木, 保, 佐野, 猛, 土屋, 隆英, 野口, 敏, 大神, 弘司, 松本, 重一郎

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示差走査熱量分析法による魚肉ゲルの食品学的研究 von 赤羽, 孝之, 千原, 聡, 吉田, 豊, 土屋, 隆英, 野口, 敏, 大神, 弘司, 松本, 重一郎

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