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Publications by Takahiko AOKI

Improvement of Heat-Gelation Ability of Surimi From Frozen Blue Mackerel by the Addition of Sodium Carbonate

Japan Journal of Food Engineering

Manufacturing Engineering

English

Related publications

Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.

Nippon Suisan Gakkaishi

Aquatic Science

English

pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.

Nippon Suisan Gakkaishi

Aquatic Science

English

Production of Surimi From Whiting (Merlangius Merlangus L. 1758) and Effect of Starch on Surimi Quality During Frozen Storage

Nutrition & Food Science International Journal

English

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

English

The Effect of Two Cryoprotectant Mixtures on Frozen Surubí Surimi

Brazilian Journal of Chemical Engineering

Chemical Engineering

English

Ability of Gelation of Carrageenans Studied by NMR and Rheological Methods

Fisheries Science

Aquatic Science

English

Improvement in the Unconfined Compressive Strength of Sand Test Pieces Cemented With Calcium Phosphate Compound by Addition of Calcium Carbonate

Ecological Engineering

Landscape Conservation

Environmental Engineering

English

Refining Process of Molten Iron by Sodium Carbonate

Tetsu-To-Hagane/Journal of the Iron and Steel Institute of Japan

Condensed Matter Physics

Theoretical Chemistry

Materials Chemistry

English

Titrations of Monoprotic Acids With Sodium Hydroxide Contaminated by Sodium Carbonate (The Author Replies)

Journal of Chemical Education

English