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Publications by Nam-hyouck Lee
Gel Forming Ability and Cross-Linking Ability of Myosin Heavy Chain in Salted Meat Paste From Threadfin Bream.
Nippon Suisan Gakkaishi
Aquatic Science
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Seasonal Variations in the Kamaboko Gel Forming Ability of Horse Mackerel Meat Paste.
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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
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I-4. Effect of Endogenous Proteases on Thermal Gel-Forming Ability of Fish Meat
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
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Effect of Quality of Surimi on Cross-Linking Reaction of Myosin Heavy Chain During Setting.
Nippon Suisan Gakkaishi
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II-1. Gel Forming Properties of Fish Meat Paste by Using Ohmic Heating
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
Effects of Acid and Alkaline Reagents on the Color and Gel-Forming Ability of Milkfish Kamaboko
Fisheries Science
Aquatic Science
pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.
Nippon Suisan Gakkaishi
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