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Publications by Shinichi KAWAMOTO
Biopreservation of Kamaboko (Steamed Surimi) Using Piscicolin KH1 Produced by Carnobacterium Maltalomaticum KH1
Japanese Journal of Food Microbiology
Introduction
Japanese Journal of Food Microbiology
Survival and Recovery of Escherichia Coli O157:H7 on Lettuce, Cabbage and Cucumber Treated With Chlorinated Water
Japanese Journal of Food Microbiology
Related publications
Effect of .GAMMA.-irradiation on Amino Acid Content of Tuna Meat and Steamed Fish Paste Kamaboko.
FOOD IRRADIATION, JAPAN
Quantitative Analysis and Discrimination of Steamed and Non-Steamed Rhizomes of Curcuma Wenyujin by GC–MS and HPLC
Journal of Chromatographic Science
Medicine
Analytical Chemistry
Surimi-Like Material From Poultry Meat and Its Potential as a Surimi Replacer
Asian Journal of Poultry Science
Animal Science
Zoology
Food Animals
Effect of Packaging Methods on Salt-Reduced Smoked-Steamed Ham Using Herbal Extracts
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Studies on “Ashi” of Kamaboko-Xii
Nippon Suisan Gakkaishi
Aquatic Science
Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Rheology of Foodstuffs With Special Reference to Kamaboko
Zairyo/Journal of the Society of Materials Science, Japan
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
Production of Surimi From Whiting (Merlangius Merlangus L. 1758) and Effect of Starch on Surimi Quality During Frozen Storage
Nutrition & Food Science International Journal
Non-Destructive Evaluation of Voids in Kamaboko by an Ultrasonic Pulse Echo Technique.
NIPPON SHOKUHIN KOGYO GAKKAISHI
