Authors: ISEYA Z SUGIURA S SAEKI H

Citation: Z. Iseya et al., PROCEDURE FOR MECHANICAL ASSESSMENT OF TEXTURAL CHANGE IN DRIED FISH MEAT, Fisheries science, 62(5), 1996, pp. 772-775

Authors: SAEKI H ISEYA Z SUGIURA S SEKI N

Citation: H. Saeki et al., GEL-FORMING CHARACTERISTICS OF FROZEN SURIMI FROM CHUM SALMON IN THE PRESENCE OF PROTEASE INHIBITORS, Journal of food science, 60(5), 1995, pp. 917