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Publications by Masahito Matsukawa
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
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
Related publications
Effect of Quality of Surimi on Cross-Linking Reaction of Myosin Heavy Chain During Setting.
Nippon Suisan Gakkaishi
Aquatic Science
Temperature-Dependent Changes in Gel Strength and Myosin Heavy Chain of Salt-Ground Meat From Walleye Pollack During Setting.
Nippon Suisan Gakkaishi
Aquatic Science
Effect of pH-Shifting on Setting and Disintegrating Behaviors of Walleye Pollack Surimi
Pakistan Journal of Biological Sciences
Agronomy
Crop Science
Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste
Fisheries Science
Aquatic Science
pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.
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
Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.
Nippon Suisan Gakkaishi
Aquatic Science
Separation of Myosin Heavy Chain Isoforms in Rat Skeletal Muscles by Gradient Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis
Biomedical Research
Biochemistry
Medicine
Genetics
Molecular Biology
Identification of the 150 and 70 kDa Fragments Generated During the Incubation of Salted Surimi Paste of Walleye Pollack.
Nippon Suisan Gakkaishi
Aquatic Science
