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魚肉の鮮度低下に伴う遊離チロシン量の変化について - II : キサントプロテイン反応によるチロシン値の測定
http://hdl.handle.net/10232/10681
http://hdl.handle.net/10232/10681394e9a05-beaf-4c80-ae2c-a5866f6b4044
名前 / ファイル | ライセンス | アクション |
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無題7.pdf (342.5 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2015-07-01 | |||||
タイトル | ||||||
タイトル | 魚肉の鮮度低下に伴う遊離チロシン量の変化について - II : キサントプロテイン反応によるチロシン値の測定 | |||||
別言語のタイトル | ||||||
その他のタイトル | On the Variation of Free-Tyrosine Content of Fish Meat in Decrease of its Freshness - II : Estimation of Tyrosine Value under Application of Xanthoproteic Reaction | |||||
著者 |
太田, 冬雄
× 太田, 冬雄× 西元, 諄一 |
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著者よみ | ||||||
姓名 | オオタ, フユオ | |||||
著者よみ | ||||||
姓名 | ニシモト, ジュンイチ | |||||
別言語の著者 | ||||||
姓名 | OTA, Fuyuo | |||||
別言語の著者 | ||||||
姓名 | NISHIMOTO, Jun'ichi | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
要約(Abstract) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Simple method based on xanthoproteic reaction was presented to estimate the free-tyrosine content of fish meat, which was noticed as an index of fish quality in the previous work. It was infered from the application of this method in the fish meat during spoilage, that the method was more suitable than that with phenol reagent, for estimating the tyrosine value which is to indicate the degree of decomposition of fish-meat protein. | |||||
収録雑誌名 |
鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University 巻 3, 号 2, p. 33-37 |
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作成日 | ||||||
日付 | 1954-05-10 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
ISSN | 0453087X | |||||
NII書誌ID(雑誌) | ||||||
収録物識別子タイプ | NCID | |||||
NC ID | AN00040498 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 660 | |||||
NIIsubject | ||||||
主題Scheme | Other | |||||
主題 | 自然科学 | |||||
公開者・出版者 | ||||||
出版者 | 鹿児島大学 | |||||
公開者よみ | ||||||
公開者よみ | カゴシマ ダイガク | |||||
公開者別名 | ||||||
公開者別名 | Kagoshima University |