Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Hideo Tsuyuki"'
Publikováno v:
food preservation science. 24:173-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9de6ef981fccddf76d17ad44b744d1c5
https://doi.org/10.5891/jafps.24.173
https://doi.org/10.5891/jafps.24.173
Publikováno v:
Journal of Japan Oil Chemists' Society. 47:191-194,211
Site (dorsal and posterior) and sexual (male and female) differences of total lipids in muscle of minke whales caught on 1990/91 season were determined. Total lipid content was generally higher in posterior than dorsal muscle. Triacylglycerol content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::094258cf00d08449044d25b76b1f0efb
https://doi.org/10.5650/jos1996.47.191
https://doi.org/10.5650/jos1996.47.191
Publikováno v:
Food Science and Technology International, Tokyo. 2:150-153
Gene B and gene Del involved in the biosynthesis of carotenoids, particularly xanthophylls such as tunaxanthin, lutein and zeaxanthin, which are contained in the fruits of various tomato strains and their hybrids were studied. It is known that gene B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b94dee644bc68a31f404dfdcd6e17fac
https://doi.org/10.3136/fsti9596t9798.2.150
https://doi.org/10.3136/fsti9596t9798.2.150
Autor:
Fumio Takenaga, Hideo Tsuyuki
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 89:607-612
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38ea6769601e7293e9078cc9d7e5ee96
https://doi.org/10.6013/jbrewsocjapan1988.89.607
https://doi.org/10.6013/jbrewsocjapan1988.89.607
Publikováno v:
journal of the japanese society for cold preservation of food. 20:187-192
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0207c88476cd2d143ed6d48581914b02
https://doi.org/10.5891/jafps1987.20.4_187
https://doi.org/10.5891/jafps1987.20.4_187
Autor:
Hideo Tsuyuki
Publikováno v:
journal of the japanese society for cold preservation of food. 19:211-221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e95e82a6b2e705c4afcf6ab96d7082b
https://doi.org/10.5891/jafps1987.19.211
https://doi.org/10.5891/jafps1987.19.211
Publikováno v:
Journal of Japan Oil Chemists' Society. 42:1007-1011
Determination was made of lipid content and fatty acid compositions of blubber oils from minke whale and dwarf minke whale caught during 1988/89 and 1989/90. Fatty acid distribution and composition of minke whale blubber oils were essentially the sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::694d08103e2a32e93e93a8dfdc0f73e8
https://doi.org/10.5650/jos1956.42.1007
https://doi.org/10.5650/jos1956.42.1007
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:280-287
正常な商品価値のあるかつお節(正常節,4試料)と「しらた」現象のあらわれているかつお節(しらた節,5試料)の脂質の相違について比較し,次のような結果を得た.(1) TL含有率は正常節で3.0～
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41d8865e9988982daef48b59be44d6a4
https://doi.org/10.3136/nskkk1962.38.280
https://doi.org/10.3136/nskkk1962.38.280
Publikováno v:
journal of the japanese society for cold preservation of food. 16:163-172
Salted salmon roes (“Sujiko” in Japanese) were stored at 5 °C for 4 weeks, -3°C for 8 weeks and -18°C for 16 weeks. Then, temporal changes of chemical properties, lipid composition and fatty acid composition of total lipids extracted from vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c027f5017a5d27c4eae0109a197c8e6c
https://doi.org/10.5891/jafps1987.16.163
https://doi.org/10.5891/jafps1987.16.163
Publikováno v:
Journal of Japan Oil Chemists' Society. 39:486-490
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a038315ae71d322cbaa02842074622dd
https://doi.org/10.5650/jos1956.39.7_486
https://doi.org/10.5650/jos1956.39.7_486