Author:
Katoh Noboru,Hashimoto Akihiko,Nakagawa Norikazu,Arai Ken-ichi
Publisher
Japanese Society of Fisheries Science
Cited by
5 articles.
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1. Improvement of Heat-gelation Ability of Surimi from Frozen Blue Mackerel by the Addition of Sodium Carbonate;Japan Journal of Food Engineering;2013
2. Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several asian fish sauces;More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001;2004
3. Recent advances in surimi technology;Fisheries science;2002
4. Gel Properties of Surimi from Pacific Herring;Journal of Food Science;1995-07
5. Surimi processing from fatty fish;Seafoods: Chemistry, Processing Technology and Quality;1994