Search Results1-20 of  78

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  • Tanaka Munehiko ID: 9000009562168

    Articles in CiNii:1

    • Influence of Water Activity and Maillard Reaction on the Polymerization of Myosin Heavy Chain in Freeze-dried Squid Meat (1994)
  • Tanaka Munehiko ID: 9000009687226

    Articles in CiNii:1

    • Structure and function of fish fast skeletal muscle myosin light chains (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science) (2002)
  • Tanaka Munehiko ID: 9000287361048

    Articles in CiNii:1

    • Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin (2015)
  • TANAKA MUNEHIKO ID: 9000001089442

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2003 from CiNii)

    Articles in CiNii:1

    • Effect of pH on the preparation of edible films based on fish myofibrillar proteins (2003)
  • TANAKA MUNEHIKO ID: 9000015726114

    Articles in CiNii:1

    • Inhibitory effect of enokitake extract on melanosis of shrimp (2003)
  • TANAKA MUNEHIKO ID: 9000021389865

    Articles in CiNii:1

    • I(2) From the standpoint of seafood processing (2006)
  • TANAKA MUNEHIKO ID: 9000254143367

    Department of Food Science and Technology, Tokyo University of Fisheries (2001 from CiNii)

    Articles in CiNii:1

    • Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins. (2001)
  • TANAKA MUNEHIKO ID: 9000254143389

    Department of Food Science and Technology, Tokyo University of Fisheries (2001 from CiNii)

    Articles in CiNii:1

    • Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20.DEG.C. to -84.DEG.C.). (2001)
  • TANAKA MUNEHIKO ID: 9000254144971

    Department of Food Science and Technology, Tokyo University of Fisheries (2003 from CiNii)

    Articles in CiNii:1

    • Inhibitory effect of enokitake extract on melanosis of shrimp. (2003)
  • TANAKA MUNEHIKO ID: 9000254145205

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2003 from CiNii)

    Articles in CiNii:1

    • Effect of pH on the preparation of edible films based on fish myofibrillar proteins. (2003)
  • TANAKA MUNEHIKO ID: 9000254575544

    Laboratory of Food Processing, Department of Food Science and Technology, Tokyo University of Fisheries (2000 from CiNii)

    Articles in CiNii:1

    • Coagulation test for determining end-point temperature of heated blue marlin meat. (2000)
  • TANAKA MUNEHIKO ID: 9000254576533

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Assessing the end-point temperature of heated fish and shellfish meats. (2002)
  • TANAKA MUNEHIKO ID: 9000254576768

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Influence of plasticizers on the physical properties of edible chitosan films (2002)
  • TANAKA MUNEHIKO ID: 9000254576884

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Cloning and sequencing of cDNA for fish slow skeletal muscle myosin light chain (2002)
  • TANAKA MUNEHIKO ID: 9000254576982

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Structure and function of fish fast skeletal muscle myosin light chains (2002)
  • TANAKA MUNEHIKO ID: 9000254577072

    Department of Food Science and Technology, Tokyo University of Fisheries (2002 from CiNii)

    Articles in CiNii:1

    • Protein solubility of heated fish and shellfish meats and its relation to end-point temperature (2002)
  • TANAKA MUNEHIKO ID: 9000272992630

    Department of Home Economics, Kokugakuin Tochigi Junior College (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)
  • TANAKA Masaru ID: 9000000154398

    Field Science Education and Research Center, Kyoto University (2012 from CiNii)

    Articles in CiNii:32

    • A CONCEPT AND INDICATORS FOR EVALUATION OF SOLID WASTE MANAGEMENT PROJECTS (1998)
    • Coagulation test for determining end-point temperature of heated blue marlin meat (2000)
    • Preparation and characterization of edible films from fish water-soluble proteins (2000)
  • TANAKA Munehiko ID: 9000000288991

    Department of Food Science and Technology, Tokyo University of Fisheries (1997 from CiNii)

    Articles in CiNii:1

    • Enhancing Effect of Starfish Asterias amurensis Saponin upon Thermal Aggregation of Actomyoshin from Walleye Pollack Meat (1997)
  • TANAKA Munehiko ID: 9000002015966

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2009 from CiNii)

    Articles in CiNii:3

    • Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films (2007)
    • Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution (2007)
    • Lipid characteristics of coastal migratory Sarda orientalis tissues (2009)
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