Theoretical consideration on estimation of the remaining days of validity (RDV) for fresh fish based on K value concept
Hamada Sato, N. (Tokyo Univ. or Marine Science and Technology (Japan)), Okuma, H, Watanabe, E
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2004)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2004)
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Isolation and characterization of barophilic bacteria obtained from sediment samples collected from Sagami Bay and Enshu-Nada [Japan]
Imada, C. (Tokyo Univ. of Fisheries (Japan)), Kobayashi, T, Hamada Sato, N, Watanabe, E
Published in Nippon Suisan Gakkaishi (2003)
Published in Nippon Suisan Gakkaishi (2003)
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Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: A traditional fermented seafood product in Indonesia
Kobayashi, Takeshi, Kajiwara, Michika, Wahyuni, Mita, Kitakado, Toshihide, Hamada-Sato, Naoko, Imada, Chiaki, Watanabe, Etsuo
Published in Journal of general and applied microbiology (2003)
Published in Journal of general and applied microbiology (2003)
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Mutagenicity of hydrolyzed proteins
Hayashi, T. (Tokyo Univ. of Fisheries (Japan)), Ren, H, Taguchi, S, Goto, S, Endo, H, Watanabe, E
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (01.04.1998)
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (01.04.1998)
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Mutagenicity test suitable for marine natural seasonings containing free histidine
Ren, H. (Tokyo Univ. of Fisheries (Japan)), Hayashi, T, Ohkubo, T, Goto, S, Endo, H, Watanabe, E
Published in Nippon Suisan Gakkaishi (01.01.1997)
Published in Nippon Suisan Gakkaishi (01.01.1997)
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The influence of seasoning components on the mutagenicity of canned sardines
Hayashi, T. (Tokyo Univ. of Fisheries (Japan)), Sakai, K, Ren, H, Goto, S, Endo, H, Watanabe, E
Published in Nippon Suisan Gakkaishi (01.09.1997)
Published in Nippon Suisan Gakkaishi (01.09.1997)
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The effects of extraction condition and freshness of raw materials on the quality and mutagenicity of hot-water extracts prepared from livestock bones
Hayashi, T. (Tokyo Univ. of Fisheries (Japan)), Ren, H, Goto, S, Endo, H, Watanabe, E
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1997)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1997)
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Preparation of hot-water extract from fisheries waste
Ren, H. (Tokyo Univ. of Fisheries (Japan)), Liu, D, Wang, Y, Endo, H, Watanabe, E, Hayashi, T
Published in Nippon Suisan Gakkaishi (1997)
Published in Nippon Suisan Gakkaishi (1997)
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ドライソーセージ変異原性に対する加工工程と添加香辛料の影響
任, 恵峰, 林, 哲仁, 陳, 平, 王, 亜軍, 劉, 徳広, 後藤, 純雄, 遠藤, 英明, 渡辺, 悦生
Published in Shokuhin eiseigaku zasshi (01.10.1996)
Published in Shokuhin eiseigaku zasshi (01.10.1996)
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Effect of manufacturing process and added spices on the mutagenicity of dry sausage
Ren, H. (Tokyo Univ. of Fisheries (Japan)), Hayashi, T, Chen, P, Wang, Y, Liu, D, Goto, S, Endo, H, Watanabe, E
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (01.10.1996)
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (01.10.1996)
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