1. Assays of proteins in the presence of interfering materials;Bensadoun;Analytical Biochemistry,1976
2. The relative stabilities of the skeletal muscle myosins of some animals;Connell;Biochemical Journal,1961
3. Fish jelly product (kamaboko) and frozen minced meat (frozen surimi) made of sardine. II. Influence of the temperature during manufacturing process on the jelly strength of kamaboko;Ishikawa;Bulletin of the Tokai Regional Fisheries Research Laboratory,1978
4. Fish jelly product (kamaboko) and frozen minced meat (frozen surimi) made of sardine. I. Freshness and handling of the fish material affecting its kamaboko forming ability;Ishikawa;Bulletin of Tokai Regional Fisheries Research Laboratory,1977