Authors: ITOH Y MAEKAWA T SUWANSAKORNKUL P OBATAKE A

Citation: Y. Itoh et al., THE EFFECTS OF MEAT-WASHING ON THE GEL FORMATION AND ON THE POLYMERIZING AND DEGRADING BEHAVIOR OF LIZARDFISH MEAT PROTEINS AT 40-DEGREES-CAND 60-DEGREES-C, Fisheries science, 63(2), 1997, pp. 286-290

Authors: ITOH Y MAEKAWA T SUWANSAKORNKUL P OBATAKE A

Citation: Y. Itoh et al., SEASONAL-VARIATION OF GEL-FORMING CHARACTERISTICS OF 3 LIZARDFISH SPECIES, Fisheries science, 61(6), 1995, pp. 942-947

Authors: SUWANSAKORNKUL P ITOH Y HARA S OBATAKE A

Citation: P. Suwansakornkul et al., THE GEL-FORMING CHARACTERISTICS OF LIZARDFISH, Nippon Suisan Gakkaishi, 59(6), 1993, pp. 1029-1037

Authors: SUWANSAKORNKUL P ITOH Y HARA S OBATAKE A

Citation: P. Suwansakornkul et al., IDENTIFICATION OF PROTEOLYTIC ACTIVITIES OF GEL-DEGRADING FACTORS IN 3 LIZARDFISH SPECIES, Nippon Suisan Gakkaishi, 59(6), 1993, pp. 1039-1045