Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Yukinori Nozaki
Seasonal Variations in the Kamaboko Gel Forming Ability of Horse Mackerel Meat Paste.
Nippon Suisan Gakkaishi
Aquatic Science
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
Related publications
Gel Forming Ability and Cross-Linking Ability of Myosin Heavy Chain in Salted Meat Paste From Threadfin Bream.
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
II-1. Gel Forming Properties of Fish Meat Paste by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
I-4. Effect of Endogenous Proteases on Thermal Gel-Forming Ability of Fish Meat
Nippon Suisan Gakkaishi
Aquatic Science
Effect of .GAMMA.-irradiation on Amino Acid Content of Tuna Meat and Steamed Fish Paste Kamaboko.
FOOD IRRADIATION, JAPAN
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.
Nippon Suisan Gakkaishi
Aquatic Science
Seasonal Variations in Serum Concentrations of Melatonin, Testosterone, and Progesterone in Arabian Horse
Ankara Universitesi Veteriner Fakultesi Dergisi
Animal Science
Zoology
Veterinary
Identification of Bacteria That Contribute to Imp Degradation in Horse Mackerel
Journal of Food Processing & Technology
Morphological Variations of the Japanese Jack Mackerel Trachurus Japonicus.
Nippon Suisan Gakkaishi
Aquatic Science
