コンテンツメニュー

Hamada Moritsugu

Date Issued (<span class="translation_missing" title="translation missing: en.view.asc">Asc</span>)

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 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

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 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

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

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 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

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

Journal of National Fisheries University Volume 30 Issue 1 pp. 57 - 62

published_at 1981-11

Creators : Hamada Moritsugu Ishio Shinya Publishers : National Fisheries University

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 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

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

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

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

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

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

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

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

Journal of National Fisheries University Volume 48 Issue 4 pp. 321 - 327

published_at 2000-03

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

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

Journal of National Fisheries University Volume 50 Issue 3 pp. 93 - 97

published_at 2002-03

Creators : Hamada Moritsugu Ohta Yasuyuki Kawamura Kouki Ura Hiroyuki Fujisawa Hiroaki Publishers : National Fisheries University

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

Journal of National Fisheries University Volume 51 Issue 3 pp. 67 - 72

published_at 2003-03

Creators : Hamada Moritsugu Kawamura Kouki Ura Hiroyuki Fujisawa Hiroaki Publishers : National Fisheries University

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

Journal of National Fisheries University Volume 52 Issue 2 pp. 57 - 62

published_at 2004-02

Creators : Suetsuna Kunio Maekawa Keisei Chen Jiun-Rong Harada Kazuki Hamada Moritsugu Shin Suk-U Publishers : National Fisheries University

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

Journal of National Fisheries University 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 : National Fisheries University

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

Journal of National Fisheries University Volume 52 Issue 4 pp. 149 - 152

published_at 2004-03

Creators : Hamada Moritsugu Yanagihara Satoko Murakawa Nobuhiro Katayama Shizuka Tsuru Takashi Suetsuna Kunio Kai Norihisa Tanoue Yasuhiro Publishers : National Fisheries University

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

Journal of National Fisheries University 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 : National Fisheries University

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

Journal of National Fisheries University 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 : National Fisheries University