Search Results1-20 of  57

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  • OKAZAKI Emiko ID: 9000398635783

    Articles in CiNii:1

    • Hardening of Salmon Egg Products Made from Fresh and Frozen Eggs (特集 食品・生体の冷凍および解凍に関わる最新技術) (2018)
  • OKAZAKI Emiko ID: 9000398635794

    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)
  • EMIKO OKAZAKI ID: 9000348929907

    Articles in CiNii:1

    • 3.Trial of dietary education by opening event to the public of NRIFS(The Steering Committee the Colloquium on Utilization of Marine Products,News) (2008)
  • OKAZAKI EMIKO ID: 9000001570125

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:4

    • Total mercury and methylmercury levels in commercially important fishes in Japan (2005)
    • Distinct regional profiles of trace element content in muscle of Japanese eel Anguilla japonica from Japan, Taiwan, and China (2006)
    • Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat (2011)
  • OKAZAKI EMIKO ID: 9000018460808

    Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:2

    • Effects of soaking conditions on water release from thawed jack mackerel meat (2011)
    • Development and utilization of emulsified surimi including high content of fish oil (2012)
  • OKAZAKI EMIKO ID: 9000020092860

    Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:1

    • Development and utilization of emulsified surimi including high content of fish oil (2012)
  • OKAZAKI EMIKO ID: 9000020093236

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:1

    • Foreword (2012)
  • OKAZAKI EMIKO ID: 9000021412901

    Articles in CiNii:1

    • Improvement of the physical properties of heat-induced surimi gel by fish oil emulsification (2006)
  • OKAZAKI EMIKO ID: 9000243882655

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2014 from CiNii)

    Articles in CiNii:1

    • I-2. Global seafood production -Research and development of processing technology and utilization of functional materials (2014)
  • OKAZAKI EMIKO ID: 9000272992632

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2014 from CiNii)

    Articles in CiNii:1

    • Influence of endogenous protease on heat-induced gelation properties of pink shrimp <i>Pandalus eous</i> meat (2014)
  • OKAZAKI EMIKO ID: 9000283220325

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

    Articles in CiNii:1

    • Changes in lipid characteristics of mullet <i>Mugil cephalus</i> roe during processing to <i>Karasumi</i> product (2015)
  • OKAZAKI EMIKO ID: 9000308727091

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • Foreword (2015)
  • OKAZAKI EMIKO ID: 9000308727105

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • I-4. Effect of endogenous proteases on thermal gel-forming ability of fish meat (2015)
  • OKAZAKI EMIKO ID: 9000311503858

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

    Articles in CiNii:1

    • Effects of egg white on the thermal gel-forming ability of pink shrimp <i>Pandalus eous</i> meat (2015)
  • OKAZAKI EMIKO ID: 9000345301314

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

    Articles in CiNii:1

    • Ⅰ-2. Effect of freezing and storage conditions on the seafood quality (2016)
  • OKAZAKI EMIKO ID: 9000345301455

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

    Articles in CiNii:1

    • Foreword (2016)
  • OKAZAKI EMIKO ID: 9000345317764

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

    Articles in CiNii:1

    • Recovery of North Pacific krill <i>Euphausia pacifica</i> proteins via isoelectric solubilization/precipitation using food additives (2017)
  • OKAZAKI EMIKO ID: 9000347253357

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2017 from CiNii)

    Articles in CiNii:1

    • North Pacific krill <i>Euphausia pacifica</i> protein recovered by salt water treatment and its thermal gel-forming ability (2017)
  • OKAZAKI EMIKO ID: 9000367031512

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

    Articles in CiNii:1

    • 男女共同参画推進委員会談話会(ランチョンセミナー)「第2回 水産学会におけるやさしい男女共同参画」を開催して (2017)
  • OKAZAKI EMIKO ID: 9000367031627

    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)
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