山口県大学共同リポジトリ

Effect of Conventional Antioxidants on Lioid Oxidation of Japanese Oyster Crassostrea gigas during Cold Storage

Journal of National Fisheries University Volume 40 Issue 4 pp. 173 - 176

published_at 1992-03

Creators : Hatate Hideo Kochi Masayuki 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

Autoxidation of Unsaturated Fatty Acid Esters and Effect of Their Autoxidized Products on Trypsin Activity

Journal of National Fisheries University Volume 43 Issue 1 pp. 7 - 12

published_at 1994-12

Creators : Hatate Hideo Yoshida Hayato Tanaka Ryusuke Publishers : National Fisheries University

Oxidation of Unsaturated Lipid and Its Prevention

水産大学校研究報告 Volume 45 Issue 1 pp. 29 - 37

published_at 1996-07

Creators : Hatate Hideo Publishers : 水産大学校

Proteolytic Activity in Crude Enzyme Extracts from Livers of Squids and Cuttlefish

水産大学校研究報告 Volume 47 Issue 3 pp. 121 - 127

published_at 1999-02

Creators : Hatate Hideo Amagoi Hiroki Takahashi Jun Publishers : 水産大学校