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Effects of soaking conditions on water release from thawed jack mackerel meat
Online Contents | 2011|Contributors: Okazaki, Emiko -
Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso
Online Contents | 2012|Contributors: Okazaki, Emiko -
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 egg white on the thermal gel-forming ability of pink shrimp Pandalus eous meat
Online Contents | 2015|Contributors: EMIKO OKAZAKI -
Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels
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| -
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| -
Effect of solar drying on vitamin D3 and provitamin D3 contents in fish meat
American Chemical Society | 1988|
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