Rchr

J-GLOBAL ID：200901055406063000 Update date: Sep. 14, 2022

Konagaya Shiro

コナガヤシロウ | Konagaya Shiro

Affiliation and department：

Research field (1)： Food sciences

Research keywords (1)：食品科学・栄養科学

Research theme for competitive and other funds (2)：

2000 - 2004 魚醤油製造に関する研究
Studies on fish sauce processing

MISC (75)：

Yasuhiro Funatsu, Ken-Ichi Kawasaki, Shiro Konagaya. A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan. Fisheries Science. 2002. 68. Supp.II. 1402-1405
Yasuhiro Funatsu, Ken-Ichi Kawasaki, Shiro Konagaya. A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan. Fisheries Science. 2002. 68. Supp.II. 1402-1405
船津保浩, 加藤一郎, 川崎賢一, 小長谷史郎, 臼井一茂. マルソウダ加工残宰から調整した魚醤油と数種アジア産魚醤との揮発性成分の比較. 日本水産学会誌. 2001. 67. 3. 489-496
舩津保浩, 川崎賢一, 松永明信, 小長谷史郎. マルソウダ魚醤油中のポリアミン量と重金属. 日本水産学会誌. 2001. 67. 2. 306-307
Y Funatsu, R Sunago, S Konagaya, T Imai, K Kawasaki, F Takeshima. A comparision of extractive components of a fish sauce prepared from frigate mackerel using soy sauce Koji with those of Japanese-made fish sauces and soy sauce. NIPPON SUISAN GAKKAISHI. 2000. 66. 6. 1036-1045

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Education (2)：

- 1957 Tokyo University of Fisheries
- 1957 Tokyo University of Fisheries Faculty of Fisheries

Professional career (1)：

(BLANK)

Committee career (1)：

1992 - 1994 日本水産学会理事

Awards (2)：

1983 - 日本缶詰協会賞
1983 - 日本水産学会奨励賞

Association Membership(s) (1)：

日本水産学会

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