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[文献書誌] H.Fujino, M.Muguruma, S.Shimada, S.Nou: "Improvement of Properties of Concentrated Milk Protein by Trypsin Digestion and Its Utilization in Meat Products"Proc. of 45^<th> International Congress of Meat Science and Technology. Volume 1. 134-135 (1999)
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[文献書誌] R.Sakata, H.Morita, T.Norimatsu, T.Oshida, K.Horiguchi, N.Itoh, S.Nagata, T.Okayama, M.Muguruma: "Accecelerating Effect of Whey Protein Hydrolysate on Color Formation in Meat Products"Proc. of 47^<th> International Congress of Meat Science and Technology. volume 2. 142-143 (2001)
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[文献書誌] 坂田 亮一, 森田 英利, 乗松 毅, 伊藤 典之, 長田 貞之, 岡山 高秀, 六車 三治男: "加熱食肉製品の発色に及ぼす乳清タンパク質酵素分解物の促進効果とその機構"日本養豚学会誌. 38巻・3号. 115-124 (2001)
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[文献書誌] M.Muguruma, K.Tsuruoka, K.Katayama, Y.Erwanto, S.Kawahara, K.Yamuchi, S.K.Sathe, T.Soeda: "Soybean and Milk Proteins Modified by Transglutaminase Improves Chicken Sausage Texture even at Reduced Levels of Phosphate"Meat Science. (印刷中). (2002)
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[文献書誌] M.Muguruma, T.Nishi, S.Kawahara, K.Yamauchi, H.Fujino, R.Sakata, T.Okayama: "Accelerating Effect of Milk Whey Peptides on Color Formation in Meat Products"Proc. of 47^<th> International Congress of Meat Science and Technology. (印刷中). (2002)