Estimating heating time for sterilizing process in a canned liquid foods with particles von Wang, Q.Z. (Tokyo Univ. of Fisheries (Japan)), Hanzawa, T, Sakai, N

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Heat-induced flow and temperature distribution in canned foods containing liquid and particles von Wang, Q.Z. (Tokyo Univ. of Fisheries (Japan)), Sakai, N, Mihori, T

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Histological changes in digestive organs of carp larvae during starvation, 2: Livers and pancreas von Wang, Z, Takashima, F. (Tokyo Univ. of Fisheries (Japan))

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The changes in the rheological properties of fish meats [of bigeye tuna Parathunnus sibi and halibut Hippoglossus stenolepis] during treatment at high temperatures von Iso, N, Mizuno, H, Saito, T, Narita, M. (Tokyo Univ. of Fisheries (Japan)), Wang, Z

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Studies on the rheological properties of the heated yellowtail [Seriola quinqueradiata] meat von Iso, N, Mizuno, H, Saito, T, Ohzeki, F, Wang, Z. (Tokyo Univ. of Fisheries (Japan))

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Physical properties of kamaboko [minced, water-washed, kneaded with salt and heated fish flesh gel product] made from nama-surimi [minced, washed, strained and pressed fish flesh]... von Iso, N, Mizuno, H, Saito, T, Lin, C.Y. (Tokyo Univ. of Fisheries (Japan)), Fujita, T, Nagahisa, E, Wang, Z

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