Výsledky vyhledávání - "Masaaki Yanase"

Autor: Masaaki Yanase, Kimie Arai

Publikováno v: NIPPON SUISAN GAKKAISHI. 33:1057-1063

Two feeding trials with rats were carried out to determine the possible presence of unidentified growth factor in fish solubles or whole meal. In the first test four groups of weanling rats, 3 males and 4 females each, were pair-fed for 6 weeks. To t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::55ae71374c5bfc57eb69447c5f0da881
https://doi.org/10.2331/suisan.33.1057

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The Folic Acid Content of Fish and Shellfish

Autor: Masaaki Yanase, Hideo Higashi, Shigeo Murayama, Kikuko Tabei

Publikováno v: NIPPON SUISAN GAKKAISHI. 24:776-780

Microbiological estimation (TEPLY, L. J. and ELVEHJEM, C. A., 1945) of the amounts of folic acid (FA) has been carried out by the use of Streptococcus faecalis as the test microbe. The specimens of fish used in the present study were almost the same

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1fbba4f8c1e7b5c7626b643e45d65f51
https://doi.org/10.2331/suisan.24.776

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Study on the Green Meat of Tuna-I

Autor: Shuichi Hirao, Kenji Kisaka, Masaaki Yanase, Juami Yamada, Ryo Kikuchi, Shigeo Murayama, Kikuko Tabei, Yoshihiro Enomoto

Publikováno v: NIPPON SUISAN GAKKAISHI. 24:671-675

“Greening” is a term referred to a phenomenon which makes tuna meat discolor into a disagreeable greenish brown as is often met with the meat precooked for canning. A few investigators, reporting the independency of this phenomenon on either of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::81f2597b3942d6e3a949374ec99c29d1
https://doi.org/10.2331/suisan.24.671

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Studies on the Variation of Lipid in Discoloration of Salted and Drid Fish

Autor: Shigeo Murayama, Hideo Higashi, Kikuko Tabei, Masaaki Yanase

Publikováno v: NIPPON SUISAN GAKKAISHI. 20:741-749

Two fillets which had similar properties to each other as shown in Table 1 were prepared from several samples of Mackerel for the present study. One fillet of the sample was protected from rusting by treating with Butyl-hydroxyanisol (B. H. A.) as an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::005fc3a7ad77730040353c08cba51ba3
https://doi.org/10.2331/suisan.20.741

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The Pantothenic Acid Content of Fish and Shellfish

Autor: Hideo Higashi, Shigeo Murayama, Kikuko Tabei, Masaaki Yanase

Publikováno v: NIPPON SUISAN GAKKAISHI. 24:770-775

The pantothenic acid (PA) content in the tissues of various kinds of fish and shellfish has been determined by microbiological assay (SKEGGS, H. R. and WRIGHT, L. D., 1944) using Lactobacillus arabinosus as the test microbe. 1. Among the tissues of f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a2c7d0b1ed8bc70cb5483934ed38564b
https://doi.org/10.2331/suisan.24.770

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