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Publications by YOICHI ABE
Heated Gel Forming Ability of Walleye Pollack Frozen Surimis of Various Grades, as Measured by Physical Properties of Heated Gel and Its Dependence on Protein Concentration
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
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
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
Agronomy
Crop Science
Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste
Fisheries Science
Aquatic Science
Alkali-Etched Heated Clay: Microstructure and Physical/Mechanical Properties
Journal of Asian Ceramic Societies
Composites
Ceramics
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
Aquatic Science
Temperature-Dependent Changes in Gel Strength and Myosin Heavy Chain of Salt-Ground Meat From Walleye Pollack During Setting.
Nippon Suisan Gakkaishi
Aquatic Science
I-4. Effect of Endogenous Proteases on Thermal Gel-Forming Ability of Fish Meat
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
