-
1
-
-
85008002200
-
Setting of transglutaminase-free actomyosin paste from Alaska pollack surimi
-
A. AKM. Nowsad, S. Kanoh, and E. Niwa: Setting of transglutaminase-free actomyosin paste from Alaska pollack surimi. Fisheries Sci., 60, 295-297 (1994).
-
(1994)
Fisheries Sci.
, vol.60
, pp. 295-297
-
-
AKM Nowsad, A.1
Kanoh, S.2
Niwa, E.3
-
2
-
-
85008013483
-
Setting of surimi paste in which transglutaminase is inactivated by p-chloromercuribenzoate
-
A. AKM Nowsad, S. Kanoh, and E. Niwa: Setting of surimi paste in which transglutaminase is inactivated by p-chloromercuribenzoate. Fisheries Sci., 60, 185-188 (1994).
-
(1994)
Fisheries Sci.
, vol.60
, pp. 185-188
-
-
AKM Nowsad, A.1
Kanoh, S.2
Niwa, E.3
-
3
-
-
85008055750
-
Setting of surimi paste in which transglutaminase is inactivated by N-ethylmaleimide
-
A. AKM. Nowsad, S. Kanoh, and E. Niwa: Setting of surimi paste in which transglutaminase is inactivated by N-ethylmaleimide. Fisheries Sci., 60, 189-191 (1994).
-
(1994)
Fisheries Sci.
, vol.60
, pp. 189-191
-
-
AKM Nowsad, A.1
Kanoh, S.2
Niwa, E.3
-
4
-
-
85011184079
-
Contribution of transglutaminase on the setting of various actomyosin paste
-
A. AKM. Nowsad, E. Niwa, and S. Kanoh: Contribution of transglutaminase on the setting of various actomyosin paste, Fisheries Sci., 61, 79-81 (1995).
-
(1995)
Fisheries Sci.
, vol.61
, pp. 79-81
-
-
AKM Nowsad, A.1
Niwa, E.2
Kanoh, S.3
-
5
-
-
84893592478
-
ε-(γ-glutamyl)lysine cross-link formation in sardine myofibril sol during setting at 25°C
-
Y. Tsukamasa, K. Sato, Y. Shimizu, C. Imai, M. Sugiyama, Y. Minegishi, and M. Kawabata: ε-(γ-glutamyl)lysine cross-link formation in sardine myofibril sol during setting at 25°C. J. Food Sci., 58, 765-787 (1993).
-
(1993)
J. Food Sci.
, vol.58
, pp. 765-787
-
-
Tsukamasa, Y.1
Sato, K.2
Shimizu, Y.3
Imai, C.4
Sugiyama, M.5
Minegishi, Y.6
Kawabata, M.7
-
6
-
-
0006052577
-
Effect of monovalent cations on cross-linking of myosin heavy chain in suwari gel from walleye pollack
-
J. Wan, J. Miura, and N. Seki: Effect of monovalent cations on cross-linking of myosin heavy chain in suwari gel from walleye pollack. Nippon Suisan Gakkaishi, 58, 583-590 (1992).
-
(1992)
Nippon Suisan Gakkaishi
, vol.58
, pp. 583-590
-
-
Wan, J.1
Miura, J.2
Seki, N.3
-
7
-
-
85011169710
-
Electrophoretic behavior of cross-linked myosin heavy chain in suwari gel
-
A. AKM. Nowsad, S. Kanoh, and E. Niwa: Electrophoretic behavior of cross-linked myosin heavy chain in suwari gel. Nippon Suisan Gakkaishi, 59, 667-671 (1993).
-
(1993)
Nippon Suisan Gakkaishi
, vol.59
, pp. 667-671
-
-
AKM Nowsad, A.1
Kanoh, S.2
Niwa, E.3
-
8
-
-
85004488423
-
Species variations in the gel-forming characteristics of fish meat paste
-
Y. Shimizu, R. Machida, and S. Takenami: Species variations in the gel-forming characteristics of fish meat paste. Nippon Suisan Gakkaishi, 47, 95-104 (1981).
-
(1981)
Nippon Suisan Gakkaishi
, vol.47
, pp. 95-104
-
-
Shimizu, Y.1
Machida, R.2
Takenami, S.3
|