Comparison of Reactivity of Several Fish Myofibrils with Peroxidized Lipid

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Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating
High level of 6, 9, 12, 15, 18, 21-tetracosahexaenoic acid found in lipids of Ophiuroidea Ophiura sarsi Lutken
Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect
Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi
Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution
Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution
Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation
Permeability of sugar alcohols with different molecular weights into fish meat
Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
Effect of Hydroperoxides Produced by Photosensitized Oxidation of Methyl Oleate on Carp Myofibrillar Protein
Comparison of Reactivity of Several Fish Myofibrils with Peroxidized Lipid
Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran
Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan

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