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Publications by Keiko HATAE
Species Difference and Changes in the Physical Properties of Fish Muscle as Freshness Decreases.
Nippon Suisan Gakkaishi
Aquatic Science
Effects of Radiant Characteristics of Heaters on Crust Formation and Coloring Processes of Food Surface. Studies on Radiative Heating Condition of the Food. Part I.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Related publications
Studies on Relation Between Freshness and Biochemical Changes of Fish Muscle During Ice Storage
Nippon Suisan Gakkaishi
Aquatic Science
Species Difference in Fish Actomyosin-Iii
Nippon Suisan Gakkaishi
Aquatic Science
Three Species of Teleost Fish Having Diacyl Glyceryl Ethers in the Muscle as a Major Lipid
Nippon Suisan Gakkaishi
Aquatic Science
Partial Freezing as a Means of Preserving the Feshmess of Fish-Ii Changes in the Properties of Protein During the Storage of Partially Frozen Sea Bass Muscle.
Nippon Suisan Gakkaishi
Aquatic Science
Comparison of Membrane-Bound and Cytosol 5'-Nucleotidases From Black Rockfish Sebastes Inermis Muscle and Their Influence on the Freshness of Fish
Fisheries Science
Aquatic Science
Distribution of Nitrogenous Constituents in the Muscle Extracts of Eight Species of Fish
Nippon Suisan Gakkaishi
Aquatic Science
The Morphological Changes in the Blood of the Predatory Fish Species With Eustrongylidosis
Scientific Messenger of LNU of Veterinary Medicine and Biotechnology
A Novel Idea for Freshness Analysis and Classification of Iced Sea Fish
IOSR Journal of Electronics and Communication Engineering
Changes in Freshness Indexes and Bacterial Flora During Storage of Pressurized Mackerel
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
