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Publications by Eiji NIWA
Base-Induced Recovery of Gelling Ability of Heat-Denatured Myosin.
Nippon Suisan Gakkaishi
Aquatic Science
Trial Manufacture of Sausage From Sardine Dress.
NIPPON SHOKUHIN KOGYO GAKKAISHI
The Third Evidence for the Participation of Hydrophobic Interactions in Fish Flesh Gel Formation
Nippon Suisan Gakkaishi
Aquatic Science
Theoretical Approaches on the Strengthening Fish Flesh Gel by Setting.
Nippon Suisan Gakkaishi
Aquatic Science
Influence of the Fluidity of Water Within a Hydrogel Model on Its Physical Parameters.
Agricultural and Biological Chemistry
Physico-Chemical Behavior of Fish Meat Proteins-Ii
Nippon Suisan Gakkaishi
Aquatic Science
Fluorometric Study of Setting Properties of Fish Flesh Sol.
Nippon Suisan Gakkaishi
Aquatic Science
New Gelling Properties of Alaska Pollack Frozen Mince Induced by Urea.
Nippon Suisan Gakkaishi
Aquatic Science
