C Yoneda   K Okubo   M Kasai   K Hatae   
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 85(5) 809-816 2005年4月 [査読有り]
The extractive components of raw and boiled-dried scallop adductor muscle were examined. On a dry weight basis the levels of total free amino acids, total adenosine triphosphate (ATP) and related compounds, and betaines in the boiled-dried sample ...
A questionnaire survey was conducted on 1771 students in the age range of 15~23 years to investigate their fruit preference. The response to each question on fruit preference was rated on a scale of nine. The questionnaire also included the questi...
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 83(15) 1565-1570 2003年12月 [査読有り]
Dried squid were prepared at 4 or 40degreesC and softened first in water and then in alkaline solution. The physicochemical and structural changes in the dried squid during the softening treatment were,e examined. A significantly higher wet weight...