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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
bulletin (article)KOMATSU, Ichiro; YASUDA, Toshitaka; SUZUKI, Tetsuya; FUKUNAGA, Kenji; SUZUKI, Satoru; TAKAMA, KozoAntioxidative Activity of Phospholipid from Squid Mantle Muscleイカ外套筋リン脂質の抗酸化性北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1990
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; 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)SUZUKI, Satoru; NODA, Junko; TAKAMA, KozoGrowth and Polyamine Production of Alteromonas spp in Fish Meat Extracts Under Modified Atmosphere気相置換下における魚肉エキス中でのアルテロモナスの増殖とポリアミン産生北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1990
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)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)岡, 重美; 西崎, 修代; 高間, 浩蔵Polymerase Chain Reaction法による海産食品からのエンテロトキシン産生ウェルシュ菌の検出Detection of Enterotoxigenic Clostridium perfringens in Seafood by Polymerase Chain Reaction Procedure北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMar-1999
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)五十嵐, 久尚; 座間, 宏一; 高間, 浩蔵; 羽田野, 六男アカガレイ脂質:第3報 アカガレイ肝臓脂質Lipids of Flounder:Ⅲ. Liver Lipids of the Flounder, Hippoglossoides Dubius北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1963
bulletin (article)五十嵐, 久尚; 座間, 宏一; 高間, 浩蔵; 羽田野, 六男アカガレイ脂質:第4報 アカガレイ卵脂質Lipids of Flounder:Ⅳ. Egg Lipids of the Flounder, Hippoglossoides Dubius北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1963
bulletin (article)高間, 浩蔵; 古井, 恒弘; 西本, 健市アキサケの骨の脂質Bone Lipids of Chum Salmon Migrated Littorally for Spawning北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1985
bulletin (article)高間, 浩蔵; 伊勢谷, 善助; 杉浦, 訓; 沼倉, 忠弘アキサケ肉の脱水による加工素材化Freeze-Thawing Dehydration of Spawning-Migrated Chum Salmon (Oncorhynchus keta) Flesh北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1987
bulletin (article)岡, 重美; 伊藤, 博司; 高間, 浩蔵ガス置換貯蔵魚肉中における食中毒細菌の増殖と毒素の産生Growth Pattern and Enterotoxin Production of Food Poisoning Bacteria in Fish-fillets Stored under Different Modified Atmospheres北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1992
bulletin (article)岡, 重美; 西沢, 洋一; 高間, 浩蔵ガス置換貯蔵法によるラミコンカップ詰め魚肉切り身の鮮度保持に関する研究Putrefactive Profiles of Fish-fillets Packed in Plastic Container under Different Modified Atmosphere北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1989
bulletin (article)高間, 浩蔵; 杉浦, 訓; 伊勢谷, 善助; 若山, 悦子; 古井, 恒弘サクラマスの肉質と成分に及ぼす酢じめ品製造工程の影響Effect of Salting and Subsequent Pickling on the Quality of Masu Salmon Fillets北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1985
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