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Publications by Yoshiaki Tabata
Changes in Properties of Meat From Gizzard Shad as Raw Material for Fish Jelly Products During Iced or Frozen Storage.
Nippon Suisan Gakkaishi
Aquatic Science
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Caviar of Pond Species of Fish as Potential Raw Material for Production of Protein Food Products
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Partial Freezing as a Means of Preserving the Feshmess of Fish-Ii Changes in the Properties of Protein During the Storage of Partially Frozen Sea Bass Muscle.
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On the Brown Discoloration in Fish Jelly Products-I
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Studies on Development of Highly Nutritional Fish Meat for Foodstuff-Viii. Gel Forming Ability of Highly Nutritional Fish Meat for Foodstuff Prepared From Frozen Sardine.
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Studies on the “Kamaboko”, Fish Jelly, and Fish Sausage Products-Viii
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Nitrogen and Phosphorus Excretion by Detritivorous Gizzard Shad in a Reservoir Ecosystem
Limnology and Oceanography
Oceanography
Aquatic Science
Studies on the Internal Spoilage of Fish-Jelly Products-Iii
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Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry During Frozen Storage
Food and Nutrition Sciences
