K. Lee

发表

Comparison of Ca2+ pump of sarcoplasmic reticulum in dorsal ordinary muscle between cultured red sea bream and Japanese flounder

K. Tachibana, T. Miyake, M. Tsuchimoto, 2000 .

The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured Red Sea Bream and Japanese Flounder

K. Tachibana, K. Lee, Mutsuyosi Tsuchimoto, 1999 .

The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured and Wild Red Sea Bream.

K. Tachibana, K. Lee, Mutsuyosi Tsuchimoto, 1999 .

Differences in Progress of Rigor Mortis between Cultured Red Sea Bream and Cultured Japanese Flounder

K. Tachibana, K. Lee, Mutsuyosi Tsuchimoto, 1998 .

Textural properties of cultured and wild fish meat.

A. Shimada, T. Tsuchiya, K. Hatae, 1989 .

Comparison of characteristics of actomyosin from white, pink, and red muscle fiber types in cultured carp

K. Tachibana, K. Lee, Mutsuyosi Tsuchimoto, 2001 .

The Influence of Ca2+ Concentration around Myofibrillar Mg2+-ATPase on the Speed and Pattern of Rigor Mortis in Fish Species or Cultured and Wild Fish

K. Tachibana, K. Lee, Mutsuyosi Tsuchimoto, 1998 .

Quality Characteristics of Yukwa base and Popped rice for Salyeotgangjung popped with salt during storage

K. Lee, E. Kwak, Young-Soon Lee, 2004 .