Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by HIDETO FUKUSHIMA
II-1. Gel Forming Properties of Fish Meat Paste by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
Seasonal Variations in the Kamaboko Gel Forming Ability of Horse Mackerel Meat Paste.
Nippon Suisan Gakkaishi
Aquatic Science
II-4. Production of Fish Meat Paste; Effective Utilization of Endogenous Proteases
Nippon Suisan Gakkaishi
Aquatic Science
I-4. Effect of Endogenous Proteases on Thermal Gel-Forming Ability of Fish Meat
Nippon Suisan Gakkaishi
Aquatic Science
Gel Forming Ability and Cross-Linking Ability of Myosin Heavy Chain in Salted Meat Paste From Threadfin Bream.
Nippon Suisan Gakkaishi
Aquatic Science
Studies on Development of Highly Nutritional Fish Meat for Foodstuff-Viii. Gel Forming Ability of Highly Nutritional Fish Meat for Foodstuff Prepared From Frozen Sardine.
Nippon Suisan Gakkaishi
Aquatic Science
Water Retention of Fish Muscle Paste-Ii
Nippon Suisan Gakkaishi
Aquatic Science
Effects of Ohmic Heating on Technological Properties of Whole Egg
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
III-2. Improvement in Heating Processing for Dried Sea Cucumber Production by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
Ohmic Heating of the polarFregion by HF Pulses
Journal of Geophysical Research
Geochemistry
Space
Planetary Sciences
Oceanography
Paleontology
Petrology
Soil Science
Forestry
Atmospheric Science
Ecology
Geophysics
Aquatic Science
Earth
Earth-Surface Processes
Planetary Science
Technology
Water Science
