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Results:
1-9
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Results: 9
Authors:
SATO K
GUO YH
FENG J
SUGIYAMA S
ICHINOMIYA M
TSUKAMASA Y
MINEGISHI Y
SAKATA A
KOMIYA K
YAMASAKI Y
NAKAMURA Y
OHTSUKI K
KAWABATA M
Citation: K. Sato et al., DIRECT FRACTIONATION OF PROTEINS IN PARTICLE-CONTAINING FEEDSTOCKS BYA FILTER-PAPER PIECES-BASED DEAE-CELLULOSE COLUMN CHROMATOGRAPHY - RAPID, ROBUST AND LOW-COST CAPTURING PROCEDURE FOR PROTEIN, Journal of chromatography, 811(1-2), 1998, pp. 69-76
Authors:
TSUKAMASA Y
NAKAGAWA T
MASUDA K
ANDO M
MAKINODAN Y
Citation: Y. Tsukamasa et al., PRESENCE OF CYSTEINE ENDOPEPTIDASE IN THE PYLORIC CECA OF PACIFIC MACKEREL SCOMBER JAPONICUS AND ITS PURIFICATION AND CHARACTERIZATION, Fisheries science, 64(4), 1998, pp. 627-632
Authors:
ANDO M
TSUKAMASA Y
MAKINODAN Y
Citation: M. Ando et al., IDENTIFICATION OF 170 K COMPONENT WHICH APPEARS IN THE SETTING PROCESS OF SURIMI GEL, Fisheries science, 64(3), 1998, pp. 497-498
Authors:
IMAI C
TSUKAMASA Y
SUGIYAMA M
MINEGISHI Y
SHIMIZU Y
Citation: C. Imai et al., THE EFFECT OF SETTING TEMPERATURE ON THE RELATIONSHIP BETWEEN EPSILON-(GAMMA-GLUTAMYL)LYSINE CROSS-LINK CONTENT AND BREAKING STRENGTH IN SALT-GROUND MEAT OF SARDINE AND ALASKA POLLACK, Nippon Suisan Gakkaishi, 62(1), 1996, pp. 104-111
Authors:
ICHINOMIYA M
FUCHU H
TSUKAMASA Y
FUJINO M
SUGIYAMA M
MINEGISHI Y
AKAHANE Y
YASUMOTO K
Citation: M. Ichinomiya et al., AUGMENTATION OF HYBRIDOMA GROWTH AND ITS MONOCLONAL-ANTIBODY PRODUCTION BY SUPPLEMENTATION WITH THYMUS EXTRACTS, J JPN SOC F, 42(1), 1995, pp. 26-31
Authors:
SUGIYAMA M
MISHIRO T
TSUKAMASA Y
MINEGISHI Y
SUZUKI T
TAKAMA K
Citation: M. Sugiyama et al., MICROFLORA IN SAUSAGES PASTEURIZED AT LOW -TEMPERATURE AND THEIR SENSORY EVALUATION, J JPN SOC F, 42(1), 1995, pp. 55-60
Authors:
MINEGISHI Y
TSUKAMASA Y
MIAKE K
SHIMASAKI T
IMAI C
SUGIYAMA M
SHINANO H
Citation: Y. Minegishi et al., WATER ACTIVITY AND MICROFLORA IN COMMERCI AL VACUUM-PACKED SMOKED SALMONS, Shokuhin Eiseigaku Zasshi, 36(3), 1995, pp. 442-446
Authors:
SHIMASAKI T
MIAKE K
TSUKAMASA Y
SUGIYAMA M
MINEGISHI Y
SHINANO H
Citation: T. Shimasaki et al., EFFECT OF WATER ACTIVITY AND STORAGE-TEMP ERATURE ON THE QUALITY AND MICROFLORA OF SMOKED SALMON, Nippon Suisan Gakkaishi, 60(5), 1994, pp. 569-576
Authors:
TSUKAMASA Y
SATO K
SHIMIZU Y
IMAI C
SUGIYAMA M
MINEGISHI Y
KAWABATA M
Citation: Y. Tsukamasa et al., EPSILON(GAMMA-GLUTAMYL)LYSINE CROSS-LINK FORMATION IN SARDINE MYOFIBRIL SOL DURING SETTING AT 25-DEGREES-C, Journal of food science, 58(4), 1993, pp. 785-787
Risultati:
1-9
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