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Publications by Kaoru IMOSE
Changes in Fatty Acid Composition in Sardines (Sardinops Melanosticta) With Cooking and Refrigerated Storage.
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Related publications
Changes in Fatty Acid Composition in Nutritional Fatty Degeneration of the Liver
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Fatty Acid Composition of Heterorhabditis Sp. During Storage
Comparative Biochemistry and Physiology - B Biochemistry and Molecular Biology
Molecular Biology
Biochemistry
Animal Science
Aquatic Science
Zoology
Physiology
Fall in Total Cholesterol Concentration Over Five Years in Association With Changes in Fatty Acid Composition of Cooking Oil in Mauritius: Cross Sectional Survey
BMJ
Stability of Fatty Acid Composition in Seal Blubber During Long-Term Storage
Marine Ecology - Progress Series
Evolution
Ecology
Systematics
Aquatic Science
Behavior
Quality Changes in Fresh Chives (Allium Schoenoprasum L.) During Refrigerated Storage
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (≪i>Sardinella Brasiliensis</I>)
Food and Nutrition Sciences
Evaluation of Stocking Period by Changes in the Fatty Acid Composition of Ayu
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Changes in Fatty Acid Synthesis Associated With Growth and Fattening
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics
Rainbow Trout (Salmo Irideus) Produced in Finland I. Bacterial Spoilage and Amino Acid Composition of Fresh Rainbow Trout During Refrigerated Storage
Agricultural and Food Science
Food Science
