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Quality Improvement of Fish Paste Product by Fish Oil Emulsification and its Utilization
British Library Online Contents | 2018| -
Strength–Durability Correlation of Osteosynthesis Devices Made by 3D Layer Manufacturing
Free accessDOAJ | 2019| -
Mechanical Performance of Metallic Bone Screws Evaluated Using Bone Models
Free accessDOAJ | 2020| -
The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating
Free accessDOAJ | 2021| -
Hardening of Salmon Egg Products Made from Fresh and Frozen Eggs
British Library Online Contents | 2018| -
Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices
British Library Online Contents | 2016| -
Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices
British Library Online Contents | 2016| -
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage
Free accessDOAJ | 2018| -
Maintenance of pH and Quality of Thawed Bigeye Tuna Meat by Temperature Control Before Thawing
British Library Online Contents | 2016| -
Quality Changes of Commercial Surimi-based Products after Frozen Storage
British Library Online Contents | 2018| -
Effect of Wax Esters in the Lipids of Mullet Mugil Cephalus Roe on the Lipid Oxidation
British Library Online Contents | 2018| -
Aerobic Exercise Training with Brisk Walking Increases Intestinal Bacteroides in Healthy Elderly Women
Free accessDOAJ | 2019| -
Influence of Freshness on the Quality of Frozen Mackerel Products
British Library Online Contents | 2015| -
Meat Quality Evaluation of Frozen Tuna Caught in a Tuna Longline Fishery -1st report: The Difference of Distribution of Chemical Components
British Library Online Contents | 2015| -
Increased serum levels and promoter polymorphisms of macrophage migration inhibitory factor in schizophrenia
British Library Online Contents | 2018| -
NIR spectroscopy: A non-destructive fast technique to verify heat treatment of fish-meat gel
Online Contents | 2006|Contributors: Okazaki, Emiko
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