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Publications by Yasuhiro INATSU

Biopreservation of Kamaboko (Steamed Surimi) Using Piscicolin KH1 Produced by Carnobacterium Maltalomaticum KH1

Japanese Journal of Food Microbiology

English

Survival and Recovery of Escherichia Coli O157:H7 on Lettuce, Cabbage and Cucumber Treated With Chlorinated Water

Japanese Journal of Food Microbiology

English

Related publications

Effect of .GAMMA.-irradiation on Amino Acid Content of Tuna Meat and Steamed Fish Paste Kamaboko.

FOOD IRRADIATION, JAPAN

English

Quantitative Analysis and Discrimination of Steamed and Non-Steamed Rhizomes of Curcuma Wenyujin by GC–MS and HPLC

Journal of Chromatographic Science

Analytical Chemistry

English

Surimi-Like Material From Poultry Meat and Its Potential as a Surimi Replacer

Asian Journal of Poultry Science

English

Effect of Packaging Methods on Salt-Reduced Smoked-Steamed Ham Using Herbal Extracts

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Studies on “Ashi” of Kamaboko-Xii

Nippon Suisan Gakkaishi

Aquatic Science

English

Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency

Preventive Nutrition and Food Science

English

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

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

Non-Destructive Evaluation of Voids in Kamaboko by an Ultrasonic Pulse Echo Technique.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English