Поиск по Электронному каталогу

664.951.7
S-16

    Occurrence of the sea urchin with pulcherrimine, a novel bitter amino acidMurata Y.,Yokoyama M.,Unuma T. et al. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.289-300. - ISSN 0 08- 044

Occurrence of the sea urchin with pulcherrimine, a novel bitter amino acidMurata Y.,Yokoyama M.,Unuma T. et al. [Текст] // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.289-300

664.951.11:664.951.022.1
S-16
Sorensen, N.K. et al.
    How do handling and killing methods affect ethical and sensory quality of farmed Atlantic salmon?Sorensen N.K.,Tobiassen T.,Carlehoeg M. / N.K. et al. Sorensen // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.301-316. - ISSN 0 08- 044

Sorensen, N.K. et al. How do handling and killing methods affect ethical and sensory quality of farmed Atlantic salmon?Sorensen N.K.,Tobiassen T.,Carlehoeg M. [Текст] / N.K. et al. Sorensen // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.301-316

664.951.8
S-16

    Hemocyanin-related reactions induce blackening of freeze-thawed prawns during storageAdachi K.,Hirata T.,Nagai K. et al. // Sakaguchi M. More efficient utilization of fish and fisheries products. Sakaguchi M. More efficient utilization of fish and fisheries products. - 2004. - P.317-330. - ISSN 0 08- 044

Hemocyanin-related reactions induce blackening of freeze-thawed prawns during storageAdachi K.,Hirata T.,Nagai K. et al. [Текст] // Sakaguchi M. More efficient utilization of fish and fisheries products / M. More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.317-330

664.951.65
S-16
Park, J. W.
    Surimi gel preparation and texture analysis for better quality control / J. W. Park // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.333-341. - ISSN 0 08- 044

Park, J.W. Surimi gel preparation and texture analysis for better quality control [Текст] / J. W. Park // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.333-341

664.951.39:664.951.65
S-16
Yongsawatdigul J., J. ,Park J.W.
    Gelation of threadfin bream surimi as affected by thermal denaturation,transglutaminase and proteinase(s) activities / J. ,Park J.W. Yongsawatdigul J. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.343-356. - ISSN 0 08- 044

Yongsawatdigul J., J.,Park J.W. Gelation of threadfin bream surimi as affected by thermal denaturation,transglutaminase and proteinase(s) activities [Текст] / J. ,Park J.W. Yongsawatdigul J. // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.343-356

664.951.65
S-16

    Oxidation during washing of fish meat induces a decrrease in gel forming abilityTunhun D.,Itoh Y.,Morioka K.,Kubota S. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.357-373. - ISSN 0 08- 044

Oxidation during washing of fish meat induces a decrrease in gel forming abilityTunhun D.,Itoh Y.,Morioka K.,Kubota S. [Текст] // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.357-373

664.951.65
S-16
Nomura, A. et al.
    Gel-forming characteristics of various fish caught in Tosa BayNomura A.,Obatake A.,Itoh Y. / A. et al. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.375-385. - ISSN 0 08- 044

Nomura, A. et al. Gel-forming characteristics of various fish caught in Tosa BayNomura A.,Obatake A.,Itoh Y. [Текст] / A. et al. Nomura // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.375-385

664.956
S-16

    Innovative techniques for traditional dried fish productsKok T.N.,Yeap S.E.,Lee W.P. et al. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.397-406. - ISSN 0 08- 044

Innovative techniques for traditional dried fish productsKok T.N.,Yeap S.E.,Lee W.P. et al. [Текст] // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.397-406

664.951.22:(664.951.014:543)
S-16

    Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentationChoi Y.J.,Heu M.-S.,Kim H.-R.,Pyeun J.-H. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.425-439. - ISSN 0 08- 044

Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentationChoi Y.J.,Heu M.-S.,Kim H.-R.,Pyeun J.-H. [Текст] // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.425-439

664.951.12:664.955:(664.951:576.8)
S-16
Razavilar V., V. ,Rezvani S.
    Microbial risk assessment of Persian caviar during processing and cold storage / V. ,Rezvani S. Razavilar V. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.441-446. - ISSN 0 08- 044

Razavilar V., V.,Rezvani S. Microbial risk assessment of Persian caviar during processing and cold storage [Текст] / V. ,Rezvani S. Razavilar V. // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.441-446