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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
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; 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
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; 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: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)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 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)水島, 好清; 高間, 浩蔵; 座間, 宏一低-中間水分活性域における脂質酸化:Ⅰ.金属の触媒作用に及ぼす水の影響Lipid Oxidation at Low-Intermediate Moisture Content:Ⅰ. Effect of water on metal-catalyzed oxidation北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1979
bulletin (article)水島, 好清; 高間, 浩蔵; 座間, 宏一低-中間水分活性域における脂質酸化:Ⅱ.脂質酸化測定法と揮発性生成物との相関性Lipid Oxidation at Low-Intermediate Moisture Content:Ⅱ. The correlation between the common lipid oxidation measurements and the volatile compounds北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYMay-1979
bulletin (article)高間, 浩蔵; 羽田野, 六男; 座間, 宏一多獲性多脂魚タンパク質の高度利用:Ⅴ.魚肉の加圧処理による脱脂と回収タンパク質Development in the Protein Utilization of Abundantly Caught Fatty Fish:Ⅴ. Effects of pressure treatments on eliminated lipids and recovered proteins of fish北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1979
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)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)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)高間, 浩蔵魚類筋肉脂質の冷凍貯蔵中における変化:Ⅴ.魚肉中の脂質酸化促進物質Changes in the Flesh Lipids of Fish during Frozen Storage:Ⅴ. Accelerative substances of lipid oxidation in the muscle of the rainbow trout北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYDec-1974
bulletin (article)高間, 浩蔵魚類筋肉脂質の冷凍貯蔵中の変化:Ⅳ.低温におけるトリグリセライドおよびレシチンの自動酸化分解Changes in the Flesh Lipids of Fish during Frozen Storage:Ⅳ. Autoxidations of triglyceride and lecithin in cold storage北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYOct-1974
bulletin (article)高間, 浩蔵; 座間, 宏一; 五十嵐, 久尚魚類筋肉脂質の冷凍貯蔵中における変化:Ⅱ 数種魚類筋肉脂質Changes in the Flesh Lipids of Fish during Frozen Storage.:Part Ⅱ. Flesh lipids of several species of fish北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYFeb-1972
bulletin (article)高間, 浩蔵; 座間, 宏一; 五十嵐, 久尚サケ卵発生過程中における脂質成分の変化Changes in the Lipids during the Development of Salmon Eggs北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYAug-1969
bulletin (article)高間, 浩蔵; 座間, 宏一; 五十嵐, 久尚魚類筋肉脂質の冷凍貯蔵中における変化:Ⅰ ホンマグロ筋肉脂質Changes in the flesh lipids of fish during frozen storage:Part Ⅰ. Flesh lipids of bluefin tuna, Thunnus orientalis北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITYNov-1967
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