Tadayuki Nishiumi西海理之

Niigata University · Research Faculty of Education / Faculty of Education · 教授

留学神社

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Niigata University · Research Faculty of Education / Faculty of Education · 教授

Research keywords損傷菌・食肉科学・結合組織・エラスチン・硬さ・高圧物性変換・天然ケーシング・低アレルゲン化・高圧処理・介護食

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Effect of Tochu leaf poeder on intramuscular collagen and meat texture in pork.2018 · Proceedings of Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018 389 2018年11月
Effect of high hydrostatic pressure on reducing of sodium chloride and sodium phosphate of beef gels.2018 · Proc. 64th Int. Cong. Meat Sci. Technol. No. 6095 2018年8月
Control of the generation time of microorganisms by long-term application of hydrostatic pressure of 50 MPa or less.2018 · Food Science and Technology Research 24 ( 2 ) 289 - 298 2018年3月
Effect of high pressure on the physical and sensory properties of Kanikama.2018 · Proceedings of Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018, 396 2018年11月

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