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Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2
British Library Online Contents | 2016| -
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
British Library Online Contents | 2016| -
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
British Library Online Contents | 2016| -
Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
British Library Online Contents | 2019| -
Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
British Library Online Contents | 2019| -
The effect of organic salts on the browning of dried squid products processed by air-drying
British Library Online Contents | 2018| -
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage
British Library Online Contents | 2018| -
``Setting-Freezing-Reheating'' Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel
British Library Online Contents | 2018| -
Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing
British Library Online Contents | 2019| -
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage
British Library Online Contents | 2018| -
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage
British Library Online Contents | 2018| -
Objective Quality Evaluation of Commercial Spicy Pollack Roe Products in Terms of Mechanical and Biochemical Properties
British Library Online Contents | 2016| -
Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
British Library Online Contents | 2019| -
The influence of proteases on the browning of dried squid products processed by air-drying
British Library Online Contents | 2017| -
Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
British Library Online Contents | 2019| -
Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels
British Library Online Contents | 2018| -
Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
British Library Online Contents | 2018| -
Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints
British Library Online Contents | 2019| -
Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint
British Library Online Contents | 2018|
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