Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Tomoko Kohata"'
Publikováno v:
Fisheries Science. 72(4):877-883
By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil-in-water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::171c7058ec64b247ab043bd71720885a
http://id.nii.ac.jp/1342/00001958/
http://id.nii.ac.jp/1342/00001958/
Publikováno v:
Journal of Food Science. 70:s490-s496
We investigated the role of lipid oxidation in the development of a rancid off-odor in the early stage of ice storage in both ordinary and dark muscles of cultured yellowtail (Seriola quinqueradiata). The total lipid hydroperoxide content and thiobar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d72e3b33bf75bb4c6961e300376b004
https://doi.org/10.1111/j.1365-2621.2005.tb11497.x
https://doi.org/10.1111/j.1365-2621.2005.tb11497.x
Publikováno v:
NIPPON SUISAN GAKKAISHI. 66:462-468
メバチマグロの赤身とトロの呈味の違いを明らかにするために, 一般成分, エキス成分, 脂質および脂肪酸組成を分析, 比較した。また, 80%エタノールエキスの味の差およびエキスにマグロ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09877a868c6f56bd0b7b292529480a34
https://doi.org/10.2331/suisan.66.462
https://doi.org/10.2331/suisan.66.462
Publikováno v:
ACM Transactions on Software Engineering & Methodology; May2021, Vol. 30 Issue 3, p1-40, 40p
Publikováno v:
Journal of Food Science (Wiley-Blackwell); Mar2002, Vol. 67 Issue 2, p868-873, 6p