References: Takako Aoki: Food Nutritional Studies on Fishes and Shellfishes (in Japanese with English abstract). Institute of Nutrition Sciences Kagawa Nutrition University, 9, 87-140(2001) Takako Aoki, Tatsuyuki Sugahara: On the study of nutritional components in fishes(in Japanese with English abstract). The Japan Association for the Integrated Study of Dietary Habits, 10, 26-35(2000) Takako Aoki, Tatsuyuki Sugahara: Effects of simultaneous administration of EPA, DHA, Taurine and peptide from muscle of Pacific mackerel on blood pressure and serum lipids in SHR fed hypercholesterolemic diets(in Japanese with English abstract). The Japan Association for the Integrated Study of Dietary Habits, 11, 32-38(2000) Takako Aoki, Tatsuyuki Sugahara: Effect of cooking methods on the amounts of nutritional ingredient in fishes -Especially EPA,DHA and the Taurine content-(in Japanese with English abstract). The Japan Association for the Integrated Study of Dietary Habits, 10,81-100(1999) Naomichi Kunisaki, Masataka Saito,Takako Aoki ,et al. : Comparison of the Constituents of Edible Part between Diploid and Triploid Pacific Oyster Crassostrea gigas during Growth (in Japanese with English abstract). The Journal of Kagawa Nutrition University, 31, 29-34(2000) Takako Aoki, Naomichi kunisaki,et al.: Effect of Simultaneous Administration of EPA, DHA, and Sulfur Containing Amino Acids on Serum Lipids in RatsFEd Hypercholesterolemic Diets(in Japanese with English abstract). Fisheries Science, 60, 661-666(1994) Masataka Saito, Takako Aoki, Naomichi Kunisaki,et al.: Changes of the Proximate Composition and Some Minor Constituents of the Muscular Tissue from Cultured Diploid and Triploid Amago during Growth(in English). Fisheries Science, 63, 639-643(1997) Takako Aoki: Study on Changes in Contents of ATP-related Compound in Muscles of Shellfish during Cold Storage(in Japanese with English abstract). The Journal of Kagawa Nutrition University, 26, 119-125(1995) Takako Aoki,et al: The food Science. Kenpakusha, co., Ltd, Tokyo (2003) Takako Aoki,et al: The new publication food Science experiment book. Kenpakusha, co., Ltd, Tokyo(2002) |
