Rchr
J-GLOBAL ID：200901005229888765
Update date: Jan. 18, 2008
KATOH Keisuke
カトウ ケイスケ | KATOH Keisuke
Research field (2)：
Food science
, Zootechnical science/Grassland science
Research theme for competitive and other funds (1)：
Characteristics of salt-reduced meat products
MISC (11)：
The Curing of Pork with Organic Acid Incorporated, Salt-Reduced Brine. Animal Science and Technology. 1991. 62. 2
Effects of Some Sources of Dietary Fiber and Lactic Acid Mixed in the Pork Patty on its Physical and Chemical Properties-with Special Reference to Myofibrillar Contractility. Bulletin of Ishikawa Agricultural College. 1990. 20
The Effects of Incorporated Ethyl Alcohol on the Characteristics of Salt-Reduced Pork Patty. Bulletin of Ishikawa Agricultural College. 1989. 19
Cathepsin D and its Effects on Myofibrillar Proteins : A Review. Journal of Food Biochemistry. 1989. 13
Chlorides as Replacements for Sodium Chloride in Brine for Pork Curing. Japanese Journal of Zootechnical Science. 1989. 60. 5
ｍore...
Works (4)：
The First Japanese-Mongolian Project on Research and Development of Gobi Nomadic Region
1990 -
The 2nd Japanese-Mongolian Project on Research and Development of Gobi Nomadic Region
1991 -
The 3rd Japanese-Mongolian Project on Research and Development of Gobi Nomadic Region
1992 -
The 4th Japanese-Mongolian Project on Research and Development of Gobi Nomadic Region
1993 -
Education (2)：
- 1963 Kyoto University Faculty of Agriculture
- 1966 Kyoto University Graduate School, Division of Agriculture Animal Science
Professional career (1)：
(BLANK) (Kyoto University)
Work history (6)：
1966 - 1968 Shimane Agricultural College, Research
1968 - 1975 Shimane University Dept.Agriculture, Research
1975 - 1978 Ishikawa Agricultural College, Associate
Assistant
Assistant
Professor
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