Control of sugar content in fish fillet by soaking and cold preservation (Book chapter)
MORE EFFICIENT UTILIZATION OF FISH AND FISHERIES PRODUCTS ( ELSEVIER) 2004
Quantitative Aspect for Effect of Lipid Hydroperoxides on Fish Myofibrillar Protein.
Food & Nutrition Press, Food for Health in the Pacific Rim (FNP) 1999
Quantitative aspect for effect of lipid hydroperoxides on fish myofibrillar protein (Book chapter)
FOOD FOR HEALTH IN THE PACIFIC RIM -3rd Internatinal Conference of Food Sience and Technology- (FNP). 1999
- 1985 Hokkaido University Graduate School, Division of Fisheries
- 1979 Hokkaido University School of Fisheries Sciences
- 1979 Hokkaido University Faculty of Fisheries
Professional career (1)：
Doctor of Fisheries Science (Hokkaido University)
Work history (2)：
1985 - 1993 Toyama Food Research Institute
1985 - 1993 Toyama Food Research Institute, Researcher
Committee career (1)：
2005 - 日本食品科学工学会 中部支部評議員
Association Membership(s) (7)：
Institute of Food Technologists
, 日本農芸化学会
, 日本食品科学工学会
, 日本水産学会
, Institute of Food Technologists
, The Japanese Society of Food Science and Technology
, The Japanese Society of Fisheries Science
