J-GLOBAL ID:200904049789685299  Research Project code:9800044273 Update date:Jun. 10, 2008

Study on retrieval of physiologically active components in remained fish meats in the canned foods

Study period:1997 - 1997
Organization (1):
Investigating Researcher (4):
Research field (1): Others
Research overview:
Physiologically active components of steamed fish residues from canning processes are searched for, purified, and studied for physiological activities to attempt their effective utilizations as a non-used resource.
Keywords (4):
fish ,  seafood ,  canning ,  bioactive
Project Organization (1):
  • (E285000000)
Research program: Ordinary Research

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