Nagai, T., Furuta, Y., Saito, M., Tanoue, Y., Kai, N. and Suzuki, et al. Development of enhanced value added processed food of chum salmon (Oncorhynchus keta) dorsal muscle using koji and its chemical changes during the fermentation. International Food Research Journal. 2018. 25. 6. 2417-2427
Masataka Saito. Fish collagen. 2017. 83. 5. 818-818
- 2000 Tokyo University of Fisheries Graduate School, Division of Fisheries PhD
1992 - 1994 Tokyo University of Fisheries Graduate School, Division of Fisheries
Professional career (1):
PhD (Tokyo University of Fisheries)
Work history (8):
2012 - 現在 Associate Professor
2008/04/01 - 現在 Associate Professor Kagawa Nutrition University
2008/04 - 2023/03 Kagawa Nutrition University Faculty of Nutrition
2004/04/01 - 2008/03/31 Assistant Professor Kagawa Nutrition University
2004/04 - 2008/03 Kagawa Nutrition University Faculty of Nutrition
2002/09 - 2003/08 University of Arizona Department of Nutritional Sciences 研究員・ポスドク
2002/04 - 2002/08 Kagawa Nutrition University Faculty of Nutrition
1994/04 - 2002/03 Junior College of Kagawa Nutrition University Department of Food and Nutrition
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Association Membership(s) (4):
American Chemical Society
, The Japanese Society for Food Science and Technology
, Japan Society of Nutrition and Food Science
, The Japanese Society of Fisheries Science (JSFS)