Authors: YASUNAGA K ABE Y YAMAZAWA M ARAI K

Citation: K. Yasunaga et al., EFFECT OF BOVINE PLASMA ON HEAT-INDUCED CROSS-LINKING OF MYOSIN HEAVY-CHAINS IN SALT-GROUND MEAT FROM WALLEYE POLLACK FROZEN SURIMI, Nippon Suisan Gakkaishi, 63(5), 1997, pp. 739-747

Authors: YASUNAGA K ABE Y YAMAZAWA M ARAI K

Citation: K. Yasunaga et al., HEAT-INDUCED CHANGE IN MYOSIN HEAVY-CHAIN S IN SALT-GROUND MEAT WITH A FOOD ADDITIVE CONTAINING TRANSGLUTAMINASE, Nippon Suisan Gakkaishi, 62(4), 1996, pp. 659-668

Authors: SUZUKI N HATA N TANAKA M KATO T KOTO N YAMAZAWA M

Citation: N. Suzuki et al., QUALITY OF SALT-GROUND DEBONED CHICKEN ME AT PASTE (DCMP) - ABILITY OF GEL-FORMATION IN DCMP, J JPN SOC F, 41(2), 1994, pp. 87-93