General Information

写真a

Ichiro Oshima


Academic Career at Kagoshima Univ. 【 display / non-display

  • Kagoshima University Research Field in Agriculture, Agriculture, Fisheries and Veterinary Medicine Area Faculty of Agriculture Experimental Farms, Assistant Professor, 2010.02 - 2015.05

Field of expertise (Grants-in-aid for Scientific Research classification) 【 display / non-display

  • Other

  • Other

 

Papers 【 display / non-display

  • English, Collagen content and architecture of the pectoralis muscle in male chicks and broilers reared under various nutritional conditions, Animal Science Journal, vol.81 (pp.252 - 263) , 2010, Das C., Roy B C., Oshima I., Miyachi H., Nishimura S., Iwamoto H., Tabata S.

    Research paper (scientific journal), Peer reviewed, Multiple Authorship

  • English, Immunohistochemical and scanning electron microscopic comparison of the collagen network constructions between pig, goat and chicken livers, Animal Science Journal, vol.80 (pp.451 - 459) , 2009, Nishimura S., Sagara A., Oshima I., Ono Y., Iwamoto H., Okano K., Miyachi H., Tabata S.

    Research paper (scientific journal), Peer reviewed, Multiple Authorship

  • English, Collagen content and architecture of the puboischiofemoralis muscle in male chicks and broilers with different growth rates on various nutritional planes, British Poultry Science, vol.50 (pp.424 - 435) , 2009, Das C., Roy B C., Oshima I., Miyachi H., Nishimura S., Iwamoto H., Tabata S.

    Research paper (scientific journal), Peer reviewed, Multiple Authorship

  • English, Collagen content and architecture of the iliotibialis lateralis muscle in male chicks and broilers with different growth rates fed on different nutritional planes, British Poultry Science, vol.50 (pp.47 - 56) , 2009, Das C., Roy B C., Oshima I., Miyachi H., Nishimura S., Iwamoto H., Tabata S.

    Research paper (scientific journal), Peer reviewed, Multiple Authorship

  • English, Relative size of the hind limb and wing part, and the muscle distribution in chicks and broilers produced under different nutirtional regimes, Journal of the Faculty of Agriculture, Kyushu University, vol.54 (pp.91 - 96) , 2009, Das C., Roy B C., Oshima I., Miyachi H., Nishimura S., Iwamoto H., Tabata S.

    Research paper (other science council materials etc.), No peer review, Multiple Authorship

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Books 【 display / non-display

  • English, Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking, 日本調理科学会誌, 2008, Takako Ymazaki, Naoko Ito, Ichiro Oshima, Hajime Iwamori, Yasuo Hotta, Atsuko Murayama

    Report, Multiple Authorship