山口県大学共同リポジトリ

Sterilization of Boiled-Dry sardine Fry, Shirasu-boshi, by Superheated Steam Heating

水産大学校研究報告 Volume 51 Issue 3 pp. 67 - 72

published_at 2003-03

Creators : Hamada Moritsugu Kawamura Kouki Ura Hiroyuki Fujisawa Hiroaki Publishers : 水産大学校

On Mercury and Selenium Contained in Tuna Fish Tissues (I) : Vanadium Pentoxide-Catalyzed Wet Digestion for the Determination of Total Mercury in Tuna Tissues

Journal of National Fisheries University Volume 23 Issue 3 pp. 145 - 153

published_at 1975-03

Creators : Takeda Michio Inamasu Yuji Tomida Teruo Hamada Moritsugu Katsuura Hiroshi Publishers : National Fisheries University

On Mercury and Selenium in Tuna Fish Tissues (III) : Mercury Distribution in Yellowfin Tuna

Journal of National Fisheries University Volume 25 Issue 3 pp. 213 - 220

published_at 1977-03

Creators : Hamada Moritsugu Inamasu Yuji Ueda Tadashi Publishers : National Fisheries University

On Mercury and Selenium Contained in Tuna Fish Tissues (II) : Total Mercury Level in Muscles and Viscera of Yellowfin Tuna

Journal of National Fisheries University Volume 25 Issue 1 pp. 47 - 65

published_at 1976-10

Creators : Takeda Michio Inamasu Yuji Koshikawa Torakichi Ueda Tadashi Nakano Michinori Tomida Teruo Hamada Moritsugu Publishers : National Fisheries University

Rheological Properties of Mayonnaise (I) : Shear Degradation Behavior in the Low Shear-Rate Range

Journal of National Fisheries University Volume 26 Issue 3 pp. 281 - 292

published_at 1978-02

Creators : Hamada Moritsugu Inamasu Yuji Publishers : National Fisheries University

On Mercury and Selenium in Tuna Fish Tissues (V) : A mathematical Approach to the Mechanism of Mercury Accumulation

Journal of National Fisheries University Volume 26 Issue 1 pp. 79 - 88

published_at 1977-08

Creators : Hamada Moritsugu Inamasu Yuji Publishers : National Fisheries University

Effects of setting on the Quality of KAMABOKO made from Sardine

Journal of National Fisheries University Volume 28 Issue 1 pp. 75 - 82

published_at 1979-11

Creators : Hamada Moritsugu Publishers : National Fisheries University

Studies on the Influences of Gamma Irradiation upon Food Additives—V Combined Effect of Food Preservative and Gamma Irradiation on the Quality of “Kamaboko”

Journal of National Fisheries University Volume 30 Issue 2 pp. 91 - 95

published_at 1982-01

Creators : Hamada Moritsugu Ishio Shinya Publishers : National Fisheries University

Studies on the Influences of Gamma Irradiation upon Food Additives-IV　Gamma Radiolysis of Potassium Sorbate

水産大学校研究報告 Volume 30 Issue 1 pp. 57 - 62

published_at 1981-11

Creators : Hamada Moritsugu Ishio Shinya Publishers : 水産大学校

Studies on the Influences of Gamma Irradiation upon Food Additives-III Effect of Butylated Hydroxyanisole on the Radiolysis of Food Preservatives

Journal of National Fisheries University Volume 30 Issue 1 pp. 47 - 55

published_at 1981-11

Creators : Hamada Moritsugu Ishio Shinya Publishers : National Fisheries University

Studies on the Influences of Gamma Irradiation upon Food Additives-II Gamma Radiolysis of Food Preservatives in Fish-or Whale-meat Homogenate

Journal of National Fisheries University Volume 30 Issue 1 pp. 39 - 45

published_at 1981-11

Creators : Hamada Moritsugu Ishio Shinya Publishers : National Fisheries University

Studies on the Influences of Gamma Irradiation upon Food Additives—I　Gamma Radiolysis of Food Preservatives in Aqueous Solution

Journal of National Fisheries University Volume 30 Issue 1 pp. 31 - 37

published_at 1981-11

Creators : Hamada Moritsugu Ishio Shinya Publishers : National Fisheries University

Temperature Dependencies of the Rheological Functions of Fish Myosin Gel

Journal of National Fisheries University Volume 39 Issue 2.3 pp. 101 - 108

published_at 1991-03

Creators : Hamada Moritsugu Publishers : National Fisheries University

Effects of Temperature on the Breaking Functions of Kamaboko

Journal of National Fisheries University Volume 40 Issue 1 pp. 17 - 22

published_at 1991-10

Creators : Hamada Moritsugu Publishers : National Fisheries University

Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying

Journal of National Fisheries University Volume 41 Issue 4 pp. 229 - 235

published_at 1993-03

Creators : Kunimoto Masahiko Kochi Masayuki Hamada Moritsugu Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : National Fisheries University

Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring

Journal of National Fisheries University Volume 41 Issue 4 pp. 217 - 228

published_at 1993-03

Creators : Kochi Masayuki Hamada Moritsugu Kunimoto Masahiko Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : National Fisheries University

Variations of SH Content and Kamaboko-Gel Forming Ability of Shark Muscle Proteins by Electrolysis

Journal of National Fisheries University Volume 42 Issue 3 pp. 131 - 135

published_at 1994-03

Creators : Hamada Moritsugu Ishizaki Shoichiro Nagai Takeshi Publishers : National Fisheries University

Variation of the SH Content of BSA by Electrolysis

Journal of National Fisheries University Volume 42 Issue 2 pp. 91 - 95

published_at 1994-01

Creators : Hamada Moritsugu Ishizaki Shoichiro Nagai Takeshi Publishers : National Fisheries University

Inorganic Components of Bones of fish and Their Advanced Utilization

Journal of National Fisheries University Volume 43 Issue 4 pp. 185 - 194

published_at 1995-03

Creators : Hamada Moritsugu Nagai Takeshi Publishers : National Fisheries University

Influence of Added Amounts of Succinic Anhydride on the Succinylation Level for some Proteins

Journal of National Fisheries University Volume 46 Issue 2 pp. 95 - 99

published_at 1997-11

Creators : Hamada Moritsugu Nagai Takeshi Kai Norihisa Tanoue Yasuhiro Publishers : National Fisheries University

Influences of Different Dissolving Method of Succinic Anhydride on the Succinylation Level of some Proteins

Journal of National Fisheries University Volume 47 Issue 4 pp. 145 - 150

published_at 1999-03

Creators : Hamada Moritsugu Nagai Takeshi Kai Norihisa Tanoue Yasuhiro Publishers : National Fisheries University

Effects of Inhibitors on Monoamine Oxidase Activity in Several Organs of Croaker Nibea mitsukurii and Ayu Plecoglossus altivelis

Journal of National Fisheries University Volume 47 Issue 1 pp. 1 - 5

published_at 1998-09

Creators : Nagai Takeshi Hamada Moritsugu Kai Norihisa Tanoue Yasuhiro Publishers : National Fisheries University

Mercury and Selenium in Marine Products - The Outline from a Bioinorganically Chemical Point of View—

水産大学校研究報告 Volume 48 Issue 4 pp. 321 - 327

published_at 2000-03

Creators : Kai Norihisa Hamada Moritsugu Tanoue Yasuhiro Nagai Takeshi Publishers : 水産大学校

Superheated Steam Heating to Reduce the Bacterial Counts in the Boiled-Dry Sardine Fry, Shirasu-Boshi

水産大学校研究報告 Volume 50 Issue 3 pp. 93 - 97

published_at 2002-03

Creators : Hamada Moritsugu Ohta Yasuyuki Kawamura Kouki Ura Hiroyuki Fujisawa Hiroaki Publishers : 水産大学校

Effects of Added Sodium Bicarbonate on the Folding Property of Non-Rinsed Spearfish Meat Kamaboko

水産大学校研究報告 Volume 52 Issue 4 pp. 149 - 152

published_at 2004-03

Creators : Harada Moritsugu Yanagihara Satoko Murakawa Nobuhiro Katayama Shizuka Tsuru Takashi Suetsuna Kunio Kai Norihisa Tanoue Yasuhiro Publishers : 水産大学校

The Existing State of Selenium in the Blood of Tilapia Oreochromis niloticus

水産大学校研究報告 Volume 52 Issue 2 pp. 79 - 82

published_at 2004-02

Creators : Kai Norihisa Inoue Suguru Yamamoto Ken-ichi Sakai Tadashi Murata Hisashi Hamada Moritsugu Tanoue Yasuhiro Nagai Takeshi Publishers : 水産大学校

Separation and Identification of Antioxidative Peptides from Peptic Digest of Fish Scale Collagen

水産大学校研究報告 Volume 52 Issue 2 pp. 57 - 62

published_at 2004-02

Creators : Suetsuna Kunio Maekawa Keisei JIUN-RONG CHEN Harada Kazuki Hamada Moritsugu SUK-U SHIN Publishers : 水産大学校

Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat

水産大学校研究報告 Volume 54 Issue 2 pp. 71 - 75

published_at 2006-03

Creators : Hamada Moritsugu Umebayashi Keiko Okimoto Ei Katayama Shizuka Tsuru Takashi Wada Ritsuko Suetsuna Kunio Kai Norihisa Tanoue Yasuhiro Publishers : 水産大学校

Comparison of the Food Chemical Properties of Fish Meat Roasted By Superheated Steam Heating and Propane-Gas Combustion Heating

水産大学校研究報告 Volume 55 Issue 1 pp. 1 - 11

published_at 2006-11

Creators : Hamada Moritsugu Terashima Daisuke Hirayama Seito Wada Ritsuko Ura Hiroyuki Nakamura Katsuhei Publishers : 水産大学校