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Publications by Ikuzo KAMOI
Effect of Pressure Treatment on the Heat- Induced Gelation of Actomyosin
Nihon Chikusan Gakkaiho
Antivariation Property of Antioxidative Substance of Freeze-Dried Meat Treated With Steaming
food preservation science
Studies on the Mechanism of Lipids-Hydrolysing in Rice Bran. Part II. Purification of Phospholipases From Rice Bran by Hydrophobic Affinity Chromatography.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Study on Preservation of Food by Ozonation. (Part 1). Effects on Viable Cell Count and Qualities of Noodles and Vegetables.
journal of the japanese society for cold preservation of food
Related publications
Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol
Fisheries Science
Aquatic Science
Effect of Divalent Cations on Heat-Induced Gelation of Chicken Gizzrd Myosin
Nihon Chikusan Gakkaiho
Effect of Pressure on Graphitization of Carbon. VII. Effect of Pre-Heat-Treatment on Graphitization of Carbon Under High Pressure
Bulletin of the Chemical Society of Japan
Chemistry
Gelation Mechanism of Pressure-Induced Gel From Freeze-Concentrated Milk.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Effect of High Pressure Heat Treatment on Microstructure and Compressive Properties of Low Carbon Steel
Journal of Materials Science and Engineering B
Effect of Heat Treatment, Final pH of Acidification, and Homogenization Pressure on the Texture Properties of Cream Cheese
Dairy Science and Technology
Biochemistry
Food Science
The Changes and Relationship of Structure and Functional Properties of Rabbit Myosin During Heat-Induced Gelation
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Effects of Cross-Linking of SH1and SH2in Rabbit Skeletal Myosin on Heat-Induced Gelation in the Presence of Actin
Agricultural and Biological Chemistry
The Effect of Transformation Pressure on Latent Heat of Fusion of Metals
Proceedings of the Japan Academy
