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Publications by Toshio TOKUNAGA
The Effect of Decomposed Products of Trimethylamine Oxide on Quality of Frozen Alaska Pollack Fillet
Nippon Suisan Gakkaishi
Aquatic Science
Trimethylamine Oxide and Its Decomposition in the Bloody Muscle of Fish-Ii
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
Effects of Polyphosphates on Dispersion State of Protein in Alaska Pollack Frozen Surimi.
Nippon Suisan Gakkaishi
Aquatic Science
New Gelling Properties of Alaska Pollack Frozen Mince Induced by Urea.
Nippon Suisan Gakkaishi
Aquatic Science
I. Fishery of the Alaska Pollack
Nippon Suisan Gakkaishi
Aquatic Science
Effect of CaCl2 on Water-Holding Capacity of Alaska Pollack Myofibrils and on Their Thermal Stability.
Nippon Suisan Gakkaishi
Aquatic Science
pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.
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
Effect of the Used Diluents on the Quality of the Frozen Rams Semen
Szczecińskie Roczniki Naukowe
Studies on the Irradiation Cleavage of Trimethylamine Oxide in Fish Flesh-Ii
FOOD IRRADIATION, JAPAN
The Study on Quality Characteristics of Frozen Pumpkin
Bulletin of the South Ural State University Series Food and Biotechnology
