Citation: Wl. Chen et al., EFFECTS OF ACID AND ALKALINE REAGENTS ON THE COLOR AND GEL-FORMING ABILITY OF MILKFISH KAMABOKO, Fisheries science, 64(1), 1998, pp. 160-163
Citation: Ye. Ueng et Cj. Chow, TEXTURAL AND HISTOLOGICAL-CHANGES OF DIFFERENT SQUID MANTLE MUSCLE DURING FROZEN STORAGE, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4728-4733
Authors:
LAWLOR ER
LIM JF
TAO W
POREMBA C
CHOW CJ
KALOUSEK IV
KOVAR H
MACDONALD TJ
SORENSEN PHB
Citation: Er. Lawlor et al., THE EWING TUMOR FAMILY OF PERIPHERAL PRIMITIVE NEUROECTODERMAL TUMORSEXPRESSES HUMAN GASTRIN-RELEASING PEPTIDE, Cancer research, 58(11), 1998, pp. 2469-2476
Authors:
EVANGELISTA M
BLUNDELL K
LONGTINE MS
CHOW CJ
ADAMES N
PRINGLE JR
PETER M
BOONE C
Citation: M. Evangelista et al., BNI1P, A YEAST FORMIN LINKING CDC42P AND THE ACTIN CYTOSKELETON DURING POLARIZED MORPHOGENESIS, Science, 276(5309), 1997, pp. 118-122
Citation: Wl. Chen et al., EFFECTS OF WASHING MEDIA AND STORAGE CONDITION ON THE COLOR OF MILKFISH MEAT PASTE, Fisheries science, 62(6), 1996, pp. 938-944
Citation: Yj. Chu et al., AMINO-ACID-COMPOSITION AND IN-VITRO PROTEIN DIGESTIBILITY OF DRIED SQUID REHYDRATED IN WATER AND ALKALI, Journal of food biochemistry, 20(1), 1996, pp. 1-13