Search Results1-13 of  13

  • MATSUISHI Masanori ID: 9000002071001

    Faculty of Veterinary and Animal Science, Nippon Veterinary and Animal Science University (2001 from CiNii)

    Articles in CiNii:4

    • Isolation and Characterization of a Bacterium Producing the Conditioned Raw Beef Aroma (2000)
    • Isolation and Characterization of a Bacterium Producing the Conditioned Raw Beef Aroma (2000)
    • Elucidation of Factors Responsible to Raise Dependency of Mg-ATPase Activity of Myofibrils on KCl Concentrations during Meat Conditioning (2000)
  • MATSUISHI Masanori ID: 9000002350658

    安川電機製作所 (1974 from CiNii)

    Articles in CiNii:2

    • A Study on the Shearing Stress in the Surface Layer of Circular Solid Specimens under Cyclic Torsion (1968)
    • Rain Flow Method,the proposal and the applications (1974)
  • MATSUISHI Masanori ID: 9000018471469

    Department of Food Science and Technology, Nippon Veterinary and Life Science University (2008 from CiNii)

    Articles in CiNii:1

    • AMP and IMP Dissociate Actomyosin into Actin and Myosin (2008)
  • MATSUISHI Masanori ID: 9000020520183

    Department of Food Science and Technology, Nippon Veterinary and Zootechnical College (1987 from CiNii)

    Articles in CiNii:1

    • Purification and characterization of cysteine proteinase inhibitor from chicken breast muscle. (1987)
  • MATSUISHI Masanori ID: 9000021146253

    Department of Food Science and Technology, Nippon Veterinar and Animal Science University (1992 from CiNii)

    Articles in CiNii:1

    • Improvement in Aroma of Beef Induced by Conditioning in Air (1992)
  • MATSUISHI Masanori ID: 9000021210016

    Department of Food Science and Technology, Nippon Veterinary and Animal Science University (1993 from CiNii)

    Articles in CiNii:1

    • Palatability of Beef Imported to Japan (1993)
  • MATSUISHI Masanori ID: 9000021227632

    Department of Food Science and Technology, Nippon Veterinary and Animal Science University (1993 from CiNii)

    Articles in CiNii:1

    • Generation of the Desirable Aroma, the Conditioned Raw Beef Aroma Induced by Storage of Meat in Air (1993)
  • MATSUISHI Masanori ID: 9000021230932

    Department of Food Science and Technology, Nippon Veterinary and Animal Science University (1990 from CiNii)

    Articles in CiNii:1

    • Improvement in the Palatability of Frozen Beef by 0°C-Storage after Thawing (1990)
  • MATSUISHI Masanori ID: 9000238234603

    Department of Food Science and Technology, Nippon Veterinary and Life Science University (2012 from CiNii)

    Articles in CiNii:1

    • Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat (2012)
  • MATSUISHI Masanori ID: 9000255961759

    Department of Food Science and Technology, Nippon Veterinary and Life Science University|Department of Food Science and Technology, Nippon Veterinary and Life Science University (2012 from CiNii)

    Articles in CiNii:1

    • Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat (2012)
  • MATSUISHI Masanori ID: 9000261671160

    Department of Food Science and Technology, Nippon Veterinary and Life Science University (2013 from CiNii)

    Articles in CiNii:1

    • Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat (2013)
  • Matsuishi Masanori ID: 9000001312374

    Nippon Veterinary and Life Science University (2012 from CiNii)

    Articles in CiNii:26

    • インタビュー (2002)
    • インタビュー (2003)
    • インタビュー (2003)
  • Matsuishi Masanori ID: 9000396160754

    School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University (2018 from CiNii)

    Articles in CiNii:1

    • Current Status and Issues of Aged Beef (2018)
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