Authors: ABE Y YASUNAGA K KITAKAMI S MURAKAMI Y OTA T ARAI K

Citation: Y. Abe et al., QUALITY OF KAMABOKO GELS FROM WALLEYE POL LACK FROZEN SURIMIS OF DIFFERENT GRADES ON APPLYING ADDITIVE CONTAINING TGASE, Nippon Suisan Gakkaishi, 62(3), 1996, pp. 439-445

Authors: ABE Y YASUNAGA K KITAKAMI S MURAKAMI Y OTA T MIHORI T ARAI K

Citation: Y. Abe et al., CHARACTERISTICS OF 2-STEP HEATING GELS FR OM FROZEN SURIMI WITH A FOOD ADDITIVE CONTAINING TGASE OR A BOVINE PLASMA POWDER, Nippon Suisan Gakkaishi, 62(3), 1996, pp. 446-452

Authors: ABE Y YASUNAGA K KITAKAMI S OTA T

Citation: Y. Abe et al., QUALITY OF KAMABOKO GELS FROM WALLEYE POL LACK FROZEN SURIMIS OF DIFFERENT GRADES WITH BOVINE PLASMA POWDER, Nippon Suisan Gakkaishi, 61(5), 1995, pp. 750-755