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Publications by Juichiro J. MATSUMOTO
Species Difference and Changes in the Physical Properties of Fish Muscle as Freshness Decreases.
Nippon Suisan Gakkaishi
Aquatic Science
Some Notes on M-Actomyosin of Squid Muscle
Nippon Suisan Gakkaishi
Aquatic Science
Extraction and Purification of Squid Myosin.
Nippon Suisan Gakkaishi
Aquatic Science
On the Streaming Birefrigence of the Aqueous Extracts of Squid Muscle
Nippon Suisan Gakkaishi
Aquatic Science
Physico-Chemical Properties of Squid Paramyosin.
Nippon Suisan Gakkaishi
Aquatic Science
Studies on Fish Meat Gels - II. Application of Differential Scanning Calorimetry to Food Technological Study of Fish Meat Gels.
Nippon Suisan Gakkaishi
Aquatic Science
