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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)TAKAHASHI, Koretarō; ZAMA, Kōichi; NAKAMURA, Shigeo; HIDAKA, Yoshio; FURUBE, KentarōAntioxidative Effect of Tocopherol Isomers Against the Oxidation of Fish Lipid under Various Water Activity Conditions種々の水分活性における魚肉脂質の酸化におよぼすトコフェロール同族体の抗酸化効果について北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJun-1983
articleTakahashi, Koretaro; Egi, Makoto; Zama, KoichiChanges in Molecular Species of Fish Muscle Phosphatidylcholine of Chum Salmon during Migrationシロサケの回游と筋肉ホスファチジルコリンの分子種の変化日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries1985
articleTakahashi, Koretaro; Ebina, Hideaki; Egi, Makoto; Matsumoto, Kozo; Zama, KoichiCharacterization of Molecular Species of Fish Muscle Phosphatidylcholine魚類筋肉ホスファチジルコリンの分子種の特色日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries1985
articleTakahashi, Koretaro; Hirano, Tsugihiko; Zama, KozoChromatographic Rules in the Elution of Individual Molecular Species of Triglycerideクロマトグラフィーにおける各トリグリセリド分子種の溶出順位性について日本水産学会誌Bulletin of the Japanese Society of Scientific Fisheries1983
bulletin (article)TAKAHASHI, Koretarō; ZAMA, KōichiCompositional Changes in Molecular Species of Fish Muscle Phosphatidylcholine during Frozen Storage凍結貯蔵中における魚肉ホスファチジルコリンの分子種の変化北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1986
bulletin (article)MIZUSHIMA, Yoshikiyo; TAKAMA, Kōzō; ZAMA, KōichiEffect of Copper, Iron and Hemin on Lipid Oxidation in Fish Flesh Homogenate魚肉ホモヂネート中の脂質酸化におよぼす銅・鉄・ヘミンの影響北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1977
bulletin (article)TAKAHASHI, Koretarō; HATANO, Mutsuo; ZAMA, KōichiEffect of Defatting Treatment on the Protein Recovery of Coastal Pelagic and Deep-Sea Fish沿岸性回遊魚ならびに深海魚の脱脂とタンパク質の回収北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJun-1981
bulletin (article)TAKAHASHI, Koretarō; TAKAMA, Kōzō; ZAMA, Kōichi; MIZUSHIMA, YoshikiyoEffect of Metal Salts and Antioxidants on the Oxidation of Fish Lipids during Storage under the Conditions of High Moistures高水分活性域における魚肉脂質の酸化におよぼす金属塩ならびに抗酸化剤の影響北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1981
bulletin (article)ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, KōichiInteraction between Lipid and Protein during Frozen Storage:Ⅱ. Effect of non-polar and polar lipid on rainbow trout myofibrils during frozen storage冷凍貯蔵下における脂質とタンパク質の相互作用:Ⅱ.冷凍貯蔵中のニジマス筋原線維に及ぼす非極性脂質および極性脂質の影響北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJun-1980
bulletin (article)ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, KōichiInteraction between Lipid and Protein during Frozen Storage:Ⅰ. Effect of oil dipping on rainbow trout muscle during frozen storage冷凍貯蔵下における脂質とタンパク質の相互作用:Ⅰ.冷凍貯蔵中のニジマス筋肉におよぼす油浸処理の効果北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1979
bulletin (article)ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, KōichiInteraction between Lipid and Protein during Frozen Storage:Ⅲ. Interaction between water and lipid surrounding myofibrillar protein冷凍貯蔵下における脂質とタンパク質の相互作用:Ⅲ.筋原線維タンパク質をとりまく水と脂質の相互作用北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1981
bulletin (article)ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, KōichiInteraction between Lipid and Protein:Ⅳ. The adaptation of the ultraviolet absorption spectrum method for the determination of protein contents in the mixtures of lipids and myosin B脂質とタンパク質の相互作用:Ⅳ.紫外線吸収スペクトル法による脂質-ミオシンB混合系中のタンパク質の定量北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYJun-1981
bulletin (article)TAKAMA, Kōzō; ZAMA, KōichiLactones in Heated Fish Lipid加熱魚肉脂質中のラクトン類北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYSep-1975
bulletin (article)KUNIMOTO, Masahiko; ZAMA, Kōichi; IGARASHI, HisanaoLipids of Marine Bacteria:Ⅰ. Lipid composition of marine Achromobacter species海洋細菌の脂質:Ⅰ.海洋細菌Achromobacter sp.の脂質組成北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1975
bulletin (article)CABLING, Federico Jr.; TAKAMA, Kōzō; ZAMA, KōichiLipids of Milkfish (Chanos chanos, Forskall)Milkfish (Chanos, chanos, Forskall)の脂質北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1982
bulletin (article)TAKAHASHI, Koretarō; ZAMA, Kōichi; MATSUOKA, TatsuoMolecular Species of Fish Muscle Lipids : I. Molecular species of triglyceride and phosphatidylcholine of sardine and rainbow trout魚肉筋肉脂質の分子種:Ⅰ.マイワシおよびニジマスのトリグリセリドとフォスファチジルコリンの分子種北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1978
bulletin (article)TAKAHASHI, Koretarō; CABLING, Federico Jr.; ZAMA, KōichiMolecular Species of Fish Muscle Lipids : II. Changes in triglyceride and phosphatidylcholine molecular species of sardine after frozen storage魚肉筋肉脂質の分子種 : II.マイワシ冷凍貯蔵によるトリグリセリドおよびフォスファチジルコリンの分子種の変化北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1978
bulletin (article)TAKAMA, Kōzō; ZAMA, KōichiThe Properties of Thermally Deteriorated Cooking Oils and Their Effects on Fries加熱劣化油の性状とその揚物に及ぼす影響北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1978
bulletin (article)TAKAMA, Kōzō; ANDOU, Sei-ichi; ZAMA, Kōichi; NAKAMURA, Shigeo; AKATSUKA, Shin'ichiroThe Quality of Frozen Sand Lance Treated with a Water-Dispersible Tocopherol Mixture水分散性トコフェロール剤処理の凍結貯蔵イカナゴの品質保持北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1978
bulletin (article)TAKAHASHI, Koretarō; ICHIOKA, Kenji; HATANO, Mutsuo; ZAMA, KōichiSeasonal Variation of Sardine (Sardinops melanosticta) Muscle Lipids and other Componentsマイワシ筋肉成分の季節変動北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYDec-1985
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