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1by SEGURO, KATSUYA, KUMAZAWA, YOSHIYUKI, OHTSUKA, TOMOKO, TOIGUCHI, SEIICHIRO, MOTOKI, MASAOGet access
Published in Journal of Food Science (1995)
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2Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufactureby SAKAMOTO, HIROKO, KUMAZAWA, YOSHIYUKI, TOIGUCHI, SEIICHIRO, SEGURO, KATSUYA, SOEDA, TAKAHIKO, MOTOKI, MASAOGet access
Published in Journal of Food Science (1995)
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3by Kumazawa, Yoshiyuki, Sano, Koh-ichiro, Seguro, Katsuya, Yasueda, Hisashi, Nio, Noriki, Motoki, MasaoGet access
Published in Journal of Agricultural and Food Chemistry (1997)
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4by Pedersen, Mona H, Hansen, Tine K, Sten, Eva, Seguro, Katsuya, Ohtsuka, Tomoko, Morita, Akiko, Bindslev-Jensen, Carsten, Poulsen, Lars K.Get access
Published in Molecular Nutrition & Food Research (2004)
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