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Publications by Ken'ichi HANAOKA
Lipid Oxidation in the Skin During Storage of Fish in the Round at - 5.DEG.C and the Susceptibility Predictable for Lipid Oxidation.
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
Oxidation Rate of Lipid in Fish Muscles During Storage at Low Temperature.
Nippon Suisan Gakkaishi
Aquatic Science
Acceleration of Lipid Oxidation in the Skin of Fish by the Disintegration of Connective Tissue.
Nippon Suisan Gakkaishi
Aquatic Science
Lipid Oxidation and Hydrolysis in Homogenates of Japanese Oyster During Cold Storage.
Nippon Suisan Gakkaishi
Aquatic Science
Assessment of Fish Muscle Lipid Oxidation in Combination With Rapid Lipid Extraction.
Nippon Suisan Gakkaishi
Aquatic Science
The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties During Cold Storage at 4℃
Korean journal for food science of animal resources
Control of the Lipid Oxidation in Nile Tilapia Feed
Ciencia Rural
Animal Science
Zoology
Agronomy
Veterinary
Crop Science
Factors Affecting Development of Rancid Off Odor in Cooked Fish Meats During Storage at 5.DEG.C.
Nippon Suisan Gakkaishi
Aquatic Science
Problems of Lipid Oxidation in Foods
Journal of Japan Oil Chemists' Society
Measurement and Physiological Relevance of the Maximal Lipid Oxidation Rate During Exercise (LIPOXmax)
