Rheological properties and structural changes in raw and cooked abalone meat von Gao, X. (Tokyo Univ. of Fisheries (Japan)), Ogawa, H, Tashiro, Y, Iso, N

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Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes von Kong, Chang-Suk, Ogawa, Hiroo, Iso, Naomichi

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Sedimentation analysis of agar molecule von Tashiro, Y. (Tokyo Univ. of Fisheries (Japan)), Ogawa, H, Iso, N

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Rheological analysis of fish-meat gel added starch using the large-deformation theory von Kong, C.S. (Tokyo Univ. of Fisheries (Japan)), Ogawa, H, Iso, N

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Rheological analysis in consideration of volume change on compressional properties of fish-meat gel von Kong, C.S. (Tokyo Univ. of Fisheries (Japan)), Ogawa, H, Iso, N

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Effect of the molecular weight distribution of agar on the gel strength von Tashiro, Y. (Tokyo Univ. of Fisheries (Japan)), Ogawa, H, Iso, N

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Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry von Mochizuki, Yoshinori, Mizuno, Haruo, Ogawa, Hiroo, Iso, Naomichi

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Molecular Weight Determination of Agar by Sedimentation Equilibrium Measurements von Tashiro, Yuri, Mochizuki, Yoshinori, Ogawa, Hiroo, Mizuno, Haruo, Iso, Naomichi

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Differential Scanning Calorimetry of Pressurized Fish Meat von Iso, Shin-ichi, Mizuno, Haruo, Ogawa, Hiroo, Mochizuki, Yoshinori, Iso, Naomichi

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Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark Muscles von LO, JENG-REN, MOCHIZUKI, YOSHINORI, NAGASHIMA, YUJI, TANAKA, MUNEHIKO, ISO, NAOMICHI, TAGUCHI, TAKESHI

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Compression properties of fish-meat gel as affected by gelatinization of added starch von Kong, C.S, Ogawa, H, Iso, N

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Effects of Addition of Amylose and Amylopectin on the Breaking Strength of Fish Meat Gel von Konoo, Shigeki, Ogawa, Hiroo, Iso, Naomichi

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Changes of rheological properties of cuttlefish and squid meat by heat treatment von Mochizuki, Y. (Tokyo Univ. of Fisheries (Japan)), Mizuno, H, Ogawa, H, Ishimura, K, Tsuchiya, H, Iso, N

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Physico-chemical properties of pressurized carp meat von Iso, S. (Tokyo Univ. of Fisheries (Japan)), Mizuno, H, Ogawa, H, Mochizuki, Y, Mohori, T, Iso, N

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Influence of pH, Salt and Solid Content on Viscoelasticity of Liquid Egg von KOBAYASHI, Yukiyoshi, OGAWA, Hiroo, ISO, Naomichi

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Kinetic analysis of the sol-gel transition of fish paste (surimi) von Iso, Naomichi, Mizuno, Haruo, Ogawa, Hiroo, Mochizuki, Yoshinori

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Rheological properties of cuttlefish and squid raw meat von Mochizuki, Y. (Tokyo Univ. of Fisheries (Japan)), Mizuno, H, Ogawa, H, Ishimura, K, Tsuchiya, H, Fukuzawa, M, Iso, N

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Physico-chemical properties of salmon [Oncorhynchus kisutsh] during salting process von Iizuka, S. (Tokyo Univ. of Fisheries (Japan)), Mochizuki, Y, Ogawa, H, Mizuno, H, Iso, N

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The Emulsificating Ability of Oxidized Tapioka Starches with Sodium Hypochlorite von KONOO, Shigeki, OGAWA, Hiroo, MIZUNO, Haruo, Iso, Naomichi

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Semiflexibility of collagens in solution von Saito, Takahide, Iso, Naomichi, Mizuno, Haruo, Onda, Nobuhiko, Yamato, Hideyuki, Odashima, Hiroshi

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