T. Numakura

Quality of High Temperature-Formed Gel from Salt-Ground Meat of Walleye Pollack by Joule's Heat.

M. Shiba, T. Numakura, 1992 .

Quality of Heated Gel from Walleye Pollack Surimi by Applying Joule Heat.

M. Shiba, T. Numakura, 1992 .

Cross-linking reaction of myosin in the fish paste during setting (Suwari).

I. Kimura, T. Fujita, K. Arai, 1985 .

Effect of quality of Surimi on cross-linking reaction of myosin heavy chain during setting.

I. Kimura, T. Fujita, K. Arai, 1987 .

Temperature-dependent changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack during setting.

I. Kimura, T. Fujita, T. Numakura, 1990 .

Changes in gel forming ability and cross-linking ability of myosin heavy chain of Alaska pollack surimi denatured by heat treatment.

I. Kimura, T. Fujita, K. Arai, 1989 .