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Nippon Suisan Gakkaishi
| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Article
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魚醤油発酵時のヒスタミン蓄積に関わる原因菌の同定および乳酸菌発酵スターター接種によるヒスタミン蓄積抑制効果について日本水産学会誌, 2015, Vol.81(1), pp.97-106 [Peer Reviewed Journal]2015 公益社団法人 日本水産学会 ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.81.97Full text available |
| 2 |
Material Type: Article
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醤油麹を用いて製造したニギス魚醤油および蒲鉾製造ロス醤油の発酵初期に起こるタンパク質の分解について日本水産学会誌, 2012, Vol.78(4), pp.726-735 [Peer Reviewed Journal]2012 公益社団法人 日本水産学会 ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.78.726Full text available |
| 3 |
Material Type: Article
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シメサバ調味液から分離されたヒスタミン生成乳酸菌の分類と増殖特性Nippon Suisan Gakkaishi, 2014-11, Vol.80 (6), p.956-964 [Peer Reviewed Journal]ISSN: 0021-5392Full text available |
| 4 |
Material Type: Article
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水産発酵食品の微生物に関する研究日本水産学会誌, 2016, Vol.82(3), pp.266-269 [Peer Reviewed Journal]2016 公益社団法人 日本水産学会 ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.WA2283Full text available |
| 5 |
Material Type: Article
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Effect of bacterial growth on the quality of shucked oysters stored at low temperatureNIPPON SUISAN GAKKAISHI, 2013, Vol.79(6), pp.1020-1022 [Peer Reviewed Journal]2013 by The Japanese Society of Fisheries Science ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.79.1020Full text available |
| 6 |
Material Type: Article
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Gel forming ability of walleye pollack salt-ground meat and its heating temperature dependenceNIPPON SUISAN GAKKAISHI, 2004, Vol.70(3), pp.354-364 [Peer Reviewed Journal]2004 by The Japanese Society of Fisheries Science ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.70.354Full text available |
| 7 |
Material Type: Article
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Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processingNIPPON SUISAN GAKKAISHI, 2015, Vol.81(1), pp.97-106 [Peer Reviewed Journal]2015 by The Japanese Society of Fisheries Science ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.81.97Full text available |
| 8 |
Material Type: Article
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Studies on microorganisms in fermented seafoodNIPPON SUISAN GAKKAISHI, 2016, Vol.82(3), pp.266-269 [Peer Reviewed Journal]2016 by The Japanese Society of Fisheries Science ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.WA2283Full text available |
| 9 |
Material Type: Article
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低温保存されたむき身かきの品質低下に及ぼす細菌増殖の影響日本水産学会誌, 2013, Vol.79(6), pp.1020-1022 [Peer Reviewed Journal]2013 公益社団法人 日本水産学会 ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.79.1020Full text available |
| 10 |
Material Type: Article
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スケトウダラ塩ずり身のゲル形成能とその加熱温度依存性日本水産学会誌, 2004, Vol.70(3), pp.354-364 [Peer Reviewed Journal]2004 公益社団法人 日本水産学会 ;ISSN: 0021-5392 ;EISSN: 1349-998X ;DOI: 10.2331/suisan.70.354Full text available |
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- Fisheries (4)
- Life Sciences & Biomedicine (4)
- Science & Technology (4)
- ヒスタミン生成菌 (2)
- 魚醤油 (2)
- Lactobacillus (1)
- マガキ (1)
- Tetragenococcus Halophilus (1)
- シメサバ (1)
- Aquatic Science (1)
- スケトウダラ (1)
- ヒスタミン (1)
- むき身かき (1)
- もろみ (1)
- Bacteria (1)
- ゲル剛性 (1)
- ゲル 剛性 (1)
- タンパク質分解 (1)
- Crassostrea Gigas (1)
- ゲル形成能 (1)
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