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Publications by Keishi AMANO

A Modified Method for Hydrogen Peroxide Determination and Its Residual Content in Commercial Fish Jelly Products (“Kamaboko” and Related Kinds)

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
MedicineEnvironmentalPublic HealthFood ScienceOccupational Health
1968English

Effects of Ultraviolet Irradiation on the Thermal Gelation of Fish Meat Pastes.

NIPPON SHOKUHIN KOGYO GAKKAISHI
1988English

Identification of Volatile Acids in Cured Whale Meat by Paperpartition Chromatography

Nippon Suisan Gakkaishi
Aquatic Science
1951English

Biological Formation of Formaldehyde and Dimethylamine in Fish and Shellfish-Viii

Nippon Suisan Gakkaishi
Aquatic Science
1969English

The Mechanism of the Slime Formation on Sugared Kamaboko

Nippon Suisan Gakkaishi
Aquatic Science
1959English

Formaldehyde Formation From Trimethylamine Oxide by the Action of Pyloric Caeca of Cod

Nippon Suisan Gakkaishi
Aquatic Science
1964English

Studies on the Radioactivity in Certain Pelagic Fish-I

Nippon Suisan Gakkaishi
Aquatic Science
1955English

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