Search Results1-20 of  37

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  • MIKI HIDEMASA ID: 9000021334154

    Articles in CiNii:1

    • Effect of compressed air treatment on the survival activity of living fish (2006)
  • MIKI HIDEMASA ID: 9000254575541

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University (2000 from CiNii)

    Articles in CiNii:1

    • Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters. (2000)
  • MIKI HIDEMASA ID: 9000254576038

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University (2001 from CiNii)

    Articles in CiNii:1

    • Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack. (2001)
  • MIKI HIDEMASA ID: 9000254576418

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University (2002 from CiNii)

    Articles in CiNii:1

    • Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke-dried skipjack. (2002)
  • MIKI HIDEMASA ID: 9000254577066

    Faculty of Fisheries, Kagoshima University (2002 from CiNii)

    Articles in CiNii:1

    • Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish (2002)
  • MIKI HIDEMASA ID: 9000254577085

    Kagoshima University (2002 from CiNii)

    Articles in CiNii:1

    • Effect of the air press treatment before killing on the delay of rigor mortis in Fish (2002)
  • MIKI Hidemasa ID: 9000000028190

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima, University (2002 from CiNii)

    Articles in CiNii:8

    • Effect of Specific Binding of High Density Lipoprotein to Eel Hepatocytes on Their Secretion of Lipoprotein (1995)
    • Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters (2000)
    • Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes (1997)
  • MIKI Hidemasa ID: 9000001874127

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University (1998 from CiNii)

    Articles in CiNii:1

    • Deterioration of biochemical quality and heat transfer in the thawing process of a frozen fish (1998)
  • MIKI Hidemasa ID: 9000019977264

    Faculty of Fisheries, Kagoshima University (1982 from CiNii)

    Articles in CiNii:1

    • Numerical calculation of three-dimensional heat conduction on freezing process of marine foodstuff. (1982)
  • MIKI Hidemasa ID: 9000020004226

    Faculty of fisheries, Kagoshima University (1984 from CiNii)

    Articles in CiNii:1

    • Kinetic parameters of freshness-lowering and discoloration based on temperature dependence in fish muscles. (1984)
  • MIKI Hidemasa ID: 9000255905449

    Faculty of Agriculture, Kagoshima University (1969 from CiNii)

    Articles in CiNii:1

    • Studies on Vacuum-Cooler (1):Design and Performance of Portable Vacuum-Cooler (1969)
  • MIKI Hidemasa ID: 9000256685881

    Hitachi Plant Construction Co. Ltd. (1970 from CiNii)

    Articles in CiNii:1

    • Studies on Vacuum-Cooler (II):On the Load Characteristics of the Cooler and the Cooling Tests of Agricultural Products of Various Kinds (1970)
  • MIKI Hidemasa ID: 9000258293391

    Laboratory of food Preservation,Faculty of Fisheries,kagoshima University (1993 from CiNii)

    Articles in CiNii:1

    • Effects of Dehydration on Fish Muscles at Chilled Temperature (1993)
  • MIKI Hidemasa ID: 9000258295414

    Laboratory of Food Preservation Science, Faculty of Fisheries, Kagoshima University (4-50-20, Shimoarata, Kagoshima 890) (1988 from CiNii)

    Articles in CiNii:1

    • On Reaction Order of the Denaturation of Carp Muscle Proteins in KCI solution During Frozen Storage (1988)
  • MIKI Hidemasa ID: 9000283417547

    Laboratory of Food Preservation Science, Faculty of Fisheries, Kagoshima University (1987 from CiNii)

    Articles in CiNii:1

    • Thawing of Frozen Fish (1987)
  • Miki Hidemasa ID: 9000003865854

    Kagoshima University (2008 from CiNii)

    Articles in CiNii:32

    • 凍結魚の解凍に関する基礎的研究-3-解凍過程の数値解析〔英文〕 (1978)
    • Studies on Lipid in the Muscle of Skipjack (Katsuwonus pelamis) II : Deterioration Pattern of major Lipid Classes in the Muscle stored at 0°C (1977)
    • 凍結魚の解凍する基礎的研究-1-真空解凍における解凍速度 (1975)
  • Miki Hidemasa ID: 9000019985421

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University (1993 from CiNii)

    Articles in CiNii:1

    • Effect of KCl Concentration on the Denaturation of Tilapia Myosin B by Change of Heat. (1993)
  • Miki Hidemasa ID: 9000019992035

    Faculty of Fisheries, Kagoshima University (1994 from CiNii)

    Articles in CiNii:1

    • Oxidation Rate of Lipid in Fish Muscles during Storage at Low Temperature. (1994)
  • Miki Hidemasa ID: 9000020000709

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University (1993 from CiNii)

    Articles in CiNii:1

    • Relations between Instrumental Measurements and Sensory Evaluations of Fish Paste Products. (1993)
  • Miki Hidemasa ID: 9000020009070

    Laboratory of Food Preservation, Faculty of Fisheries, Kagoshima University (1992 from CiNii)

    Articles in CiNii:1

    • Urea-Denaturation of Myosin B Prepared from Smooth Dogfish Muscle. (1992)
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