Influence of formaldehyde formation during storage of shortfin lizard fish [Saurida elongata] on kamaboko quality
Hiraoka, Y. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Kan, T, Kurono, M, Hirano, K, Matsubara, H, Hashimoto, T, Oka, H, Seki, N
Published in Nippon Suisan Gakkaishi (2003)
Published in Nippon Suisan Gakkaishi (2003)
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Softening of the cultured yellow-tail [Seriola quinqueradiata] bone in association with collagen gelatinization by a retort treatment
Hiraoka, Y. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Joh, A, Narita, K, Hirayama, K, Kan, T
Published in Nippon Suisan Gakkaishi (2001)
Published in Nippon Suisan Gakkaishi (2001)
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Changes in EPA and DHA levels during manufacture of dried fish and shellfish
Tabara, Y. (St. Catherine Women's Junior Coll., Hojo, Ehime (Japan)), Ueki, S, Ito, M, Watanabe, T, Kan, T, Hiraoka, Y, Nakajima, S, Tsuchiya, T
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1998)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1998)
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Inhibitory effect of mixing of Japanese flounder meat on modori-phenomena of white croaker and lizard fish heated gels
Narita, K. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Hiraoka, Y, Joh, A, Wang, X.C, Ninomiya, J, Oka, H, Nakamura, O, Itoh, Y
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2000)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2000)
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