Search Results1-15 of  15

  • NAKAZAWA Naho ID: 9000396151368

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2018 from CiNii)

    Articles in CiNii:1

    • Quality Changes of Commercial Surimi-based Products after Frozen Storage (2018)
  • NAKAZAWA Naho ID: 9000397937562

    Articles in CiNii:1

    • Biological Metabolism of Frozen Whale Meat at Subzero Temperatures in Relation to Thaw Rigor (2018)
  • NAKAZAWA Naho ID: 9000398635792

    Articles in CiNii:1

    • Quality Changes of Commercial Surimi-based Products after Frozen Storage (特集 食品・生体の冷凍および解凍に関わる最新技術) (2018)
  • NAKAZAWA NAHO ID: 9000345301315

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2016 from CiNii)

    Articles in CiNii:1

    • Ⅱ-2. Control of cold shortening and glycolysis by temperature control of the fish meat (2016)
  • NAKAZAWA NAHO ID: 9000367031625

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2017 from CiNii)

    Articles in CiNii:1

    • Influence of subzero temperature treatment before thawing on anaerobic metabolism, pH and dark meat color in frozen chub mackerel <i>Scomber japonicus</i> (2017)
  • NAKAZAWA Naho ID: 9000019093571

    Articles in CiNii:3

    • Quality Evaluation Indexes and Measuring Methods of Frozen Fish Meat (2012)
    • Quality Evaluation Indexes and Measuring Methods of Frozen Fish Meat (2012)
    • Maintenance of pH and Quality of Thawed Bigeye Tuna Meat by Temperature Control Before Thawing (2016)
  • NAKAZAWA Naho ID: 9000318583991

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • Influence of Freshness on the Quality of Frozen Mackerel Products (2015)
  • NAKAZAWA Naho ID: 9000318584001

    Articles in CiNii:1

    • Effect of Freezing Period and Temperature for Lipid Oxidation and Aldehydes of Frozen Mackerel in Japanese Market (2015)
  • NAKAZAWA Naho ID: 9000367425538

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2016 from CiNii)

    Articles in CiNii:1

    • Maintenance of pH and Quality of Thawed Bigeye Tuna Meat by Temperature Control Before Thawing (2016)
  • NAKAZAWA Naho ID: 9000378126503

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2016 from CiNii)

    Articles in CiNii:1

    • <b>Effects of pH on the Fluorescence Fingerprint of ATP</b><b> </b> (2016)
  • NAKAZAWA Naho ID: 9000400166163

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2019 from CiNii)

    Articles in CiNii:1

    • 漁獲後の冷却条件がマサバ<i>Scomber japonicus</i>肉のATP比率とpHに及ぼす影響 (2019)
  • NAKAZAWA Naho ID: 9000403155540

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2018 from CiNii)

    Articles in CiNii:1

    • Biological Metabolism of Frozen Whale Meat at Subzero Temperatures in Relation to Thaw Rigor (2018)
  • NAKAZAWA Naho ID: 9000404514705

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2018 from CiNii)

    Articles in CiNii:1

    • Quality Changes of Commercial Surimi-based Products after Frozen Storage (2018)
  • Nakazawa Naho ID: 9000399498818

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2018 from CiNii)

    Articles in CiNii:1

    • Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels (2018)
  • Nakazawa Naho ID: 9000399498827

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2018 from CiNii)

    Articles in CiNii:1

    • "Setting-Freezing-Reheating" Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel (2018)
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