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Publications by Yasuyuki Matsushima
Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet
Food and Nutrition Sciences
Overview of the Returning to Work After Stroke
Japanese Journal of Stroke
Related publications
Studies on Fish Meat Gels - II. Application of Differential Scanning Calorimetry to Food Technological Study of Fish Meat Gels.
Nippon Suisan Gakkaishi
Aquatic Science
Sensory Properties of High-Pressure-Treated Milk
Productivity and Meat Nutrient in Fish the Diet Effect
Kafkas Universitesi Veteriner Fakultesi Dergisi
Veterinary
The Formation of Functional and Technological Properties of Minced Meat Under the Influence of Enzyme Complex
Bulletin of the South Ural State University Series Food and Biotechnology
Effects of High Hydrostatic Pressure on Campylobacter Jejuni in Poultry Meat
Polish Journal of Veterinary Sciences
Effects of Salts of Varying Purity on Lipid Oxidation, Sensory Characteristics, and Textural Properties of Fresh, Ground Pork Patties
Meat Science
Food Science
Effects of Incorporation of Black Garlic on Rheological, Textural and Sensory Properties of Rye (Secale Cereale L.) Flour Noodles
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Effects of Micron Fish Bone With Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys Molitrix) Surimi Gels
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
