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Publications by KAZUFUMI OSAKO
I-4. Effect of Endogenous Proteases on Thermal Gel-Forming Ability of Fish Meat
Nippon Suisan Gakkaishi
Aquatic Science
Foreword
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
II-4. Production of Fish Meat Paste; Effective Utilization of Endogenous Proteases
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
Seasonal Variations in the Kamaboko Gel Forming Ability of Horse Mackerel Meat Paste.
Nippon Suisan Gakkaishi
Aquatic Science
II-1. Gel Forming Properties of Fish Meat Paste by Using Ohmic Heating
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
Effect of Salt Concentration and Cryoprotectants on Gel-Forming Ability of Surimi Prepared From Queen Fish (Chorinemus Lysan) During Frozen Storage
Pakistan Journal of Biological Sciences
Agronomy
Crop Science
pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.
Nippon Suisan Gakkaishi
Aquatic Science
Effects of Ultraviolet Irradiation on the Thermal Gelation of Fish Meat Pastes.
NIPPON SHOKUHIN KOGYO GAKKAISHI
I-1. Structures and Functions of Fish Lysosomal Cysteine Proteases
Nippon Suisan Gakkaishi
Aquatic Science
