後藤 慶一

KEIICHI GOTO

  • 教授
  • 学位:博士(農学)

基本情報

所属

  • Undergraduate School of Marine Science and Technology / Department of Fisheries Food Science Course
  • Graduate School of Oceanography / Course of Oceanography

ジャンル

  • Community Relations
  • Eating Habits

研究と関連するSDGs

  • Responsible Consumption and Production
  • Life Below Water
  • Life on Land
  • Partnership for the Goals

詳細情報

研究キーワード

  • Sashimi
  • Visualization
  • HACCP
  • Spore forming bacteria
  • Sporolactobacillus
  • Alicyclobacillus

研究分野

  • Life sciences Food sciences

論文

Selection of sensory evaluation terms for objectively visualizing characteristics of fish sashimi (Creating Sashimi Character Wheel)

Study on promotion of fish consumption by visualization of taste characteristics of fish

Applicability of punch test to evaluation of heat-induced gel forming ability of frozen surimi

Heat-induced set-gel forming ability of composite surimi made from three species of fish

書籍等出版物

  • Alicyclobacillus : thermophilic acidophilic bacilli

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Inquiries about coverage or research

Inquiries about coverage

Public Affairs Division Public Affairs and Communications Department

Tel. 0463-58-1211(Main) Fax. 0463-50-2215