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Publications by Tatsuo KANAYAMA
On the Brown Discoloration in Fish Jelly Products-I
Nippon Suisan Gakkaishi
Aquatic Science
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Studies on the Internal Spoilage of Fish-Jelly Products-Iii
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Studies on Discoloration of Fishery Products-V
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On the Rancidity and Redish-Discoloration of Fish-Oil
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Studies on a Kind of Discoloration of Fish-Oil. III
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Studies on the Cold Preservation of Fish Jelly Products, Part II. Distribution and Contamination Mechanism of Softening and Fluorescent Bacteria.
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Novel Products From Cashew Apple - Jelly and Cake
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