HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >

Sort by: In order: Results/Page Authors/Record:
Export metadata:
Showing results 1 to 7 of 7
TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
article (author version)Wakamatsu, Jun-ichi; Okui, Jun; Hayashi, Nobutaka; Nishimura, Takanori; Hattori, AkihitoZn protoporphyrin IX is formed not from heme but from protoporphyrin IX-Meat Science-Dec-2007
article (author version)Wakamatsu, Jun-ichi; Ito, Toshiaki; Nishimura, Takanori; Hattori, AkihitoDirect demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham-Meat Science-Jun-2007
bulletin (article)日置, 昭二; 加藤, 秀雄; 板谷, 一; 島田, 謙一郎; 辰巳, 隆一; 西邑, 隆徳; 服部, 昭仁ソーセージの品質特性に及ぼす亜硝酸塩および食塩の効果Effects of sodium nitrite and common salt on quality of sausage北海道大学農学部農場研究報告Research bulletin of the University Farm Hokkaido University25-Mar-1997
bulletin (article)中村, 富美男; 西邑, 隆徳; 西海, 理之; 服部, 昭仁; 近藤, 誠司; 小竹森, 訓央; 朝日田, 康司肉用牛の成長に伴う筋肉内コラーゲンの変化Changes of intramuscular collagen in growing beef cattle北海道大学農学部牧場研究報告Research bulletin of the Livestock Farm, Faculty of Agriculture, Hokkaido University22-Mar-1994
bulletin (article)服部, 昭仁; 中村, 富美男; 近藤, 誠司; 小竹森, 訓央; 大杉, 次男肉用牛の成長に伴う筋タンパク質の変化Changes in muscle protein during growth in beef cattle北海道大学農学部牧場研究報告Research bulletin of the Livestock Farm, Faculty of Agriculture, Hokkaido University20-Feb-1990
bulletin (article)服部, 昭仁; 山之上, 稔; 中村, 富美男熟成に伴う食肉の軟化機構に関する研究 : 筋原線維 ATPase 活性の変化Studies on the Mechanism of Meat Tenderness During Postmortem Ageing : Changes in Myofibrillar ATPase Activities北海道大学農学部邦文紀要-5-Sep-1989
bulletin (article)中村, 富美男; 服部, 昭仁熟成に伴う食肉の軟化機構に関する研究 : アクチン-ミオシン間硬直結合に及ぼすパラトロポミオンの影響Studies on the Mechanism of Meat Tenderness During Postmortem Ageing : Effect of Paratropomyosin on the Weakening of Rigor Linkage Between Actin and Myosin北海道大学農学部邦文紀要-5-Sep-1989
Showing results 1 to 7 of 7

 

Hokkaido University