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Publications by Kunihiko Samejima
Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.
Nippon Suisan Gakkaishi
Aquatic Science
Thermostability of Light Meromyosin
Agricultural and Biological Chemistry
Related publications
pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.
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
Heated Gel Forming Ability of Walleye Pollack Frozen Surimis of Various Grades, as Measured by Physical Properties of Heated Gel and Its Dependence on Protein Concentration
Nippon Suisan Gakkaishi
Aquatic Science
Effects of Polyphosphates on Dispersion State of Protein in Alaska Pollack Frozen Surimi.
Nippon Suisan Gakkaishi
Aquatic Science
Production of Surimi From Whiting (Merlangius Merlangus L. 1758) and Effect of Starch on Surimi Quality During Frozen Storage
Nutrition & Food Science International Journal
Effect of pH-Shifting on Setting and Disintegrating Behaviors of Walleye Pollack Surimi
Pakistan Journal of Biological Sciences
Agronomy
Crop Science
Effect of Sodium Pyrophosphate on Gelling Property and Cross-Linking of Myosin Heavy Chain in Setting-Heating Gel From Walleye Pollack Surimi.
Nippon Suisan Gakkaishi
Aquatic Science
The Effect of Two Cryoprotectant Mixtures on Frozen Surubí Surimi
Brazilian Journal of Chemical Engineering
Chemical Engineering
Gel Filtration of Casein Micelles From Milk Destabilized by Frozen Storage
Agricultural and Biological Chemistry
