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Masayuki Mikami

Obihiro University of Agriculture and Veterinary Medicine

27

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198

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Fermentation of meat with koji and commercial enzymes, and properties of its extract

2005 Journal of the Science of Food and Agriculture
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Citations (8)
Production of Dry-cured Ham and its Microbial and Physico-Chemical Properties

2005 Nihon Chikusan Gakkaiho
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Citations (2)
Species and muscle differences in L-carnitine levels in skeletal muscles based on a new simple assay

2004 Meat Science
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Effect of proteasome inhibitor on sarcoplasmic protein of bovine skeletal muscle during storage

2001 Food Chemistry
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The Practical Application of Pediocin Produced by Pediococcus acidilactici in Food

2000 Bioscience and microflora
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Presence of ubiquitin in bovine post-mortem cardiac muscle

2000 Food Chemistry
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Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef

1999 Journal of Food Science
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Citations (11)
Effect of Bacteriocin-producing Pediococcus acidilactici K1 for Food-borne Pathogenic Bacteria in Foods

1998
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Citations (1)
Degradation of ubiquitin in beef during storage.

1998 Meat Science
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Changes in Peptide and Free Amino Acid Contents of Different Bovine Muscle Homogenate during Storage

1995 Nihon Chikusan Gakkaiho
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Citations (9)