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Fukushima Hideto

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Comparison of gel strength of Kamaboko containing powders from nine different vegetables and fruits
Journal of National Fisheries University Volume 65 Issue 1 pp. 1 - 8
published_at 2017-01
Creators : Yaguchi Shigenori Shimoda Maki Fukushima Hideto Maeda Toshimichi Publishers : National Fisheries University
Influence of Storage Temperature on Formaldehyde Formation of Lizardfish Meat
Journal of National Fisheries University Volume 60 Issue 4 pp. 197 - 202
published_at 2012-03
Creators : Fukushima Hideto KUROKAWA Shinya ISHIGAMI Shou KUWATA Tomoyo YAMAUCHI Haruna Fukuda Yutaka Publishers : National Fisheries University
Influence of leaching process on the properties of lizardfish surimi
Journal of National Fisheries University Volume 61 Issue 4 pp. 220 - 225
published_at 2013-03
Creators : FUKUSHIMA Hideto KUROKAWA Shinya ISHIGAMI Shou KUWATA Tomoyo YAMAUCHI Haruna FUKUDA Yutaka Publishers : National Fisheries University
Occurrence and Characteristics of Burnt Meat in Cultured Yellowtail
Journal of National Fisheries University Volume 62 Issue 4 pp. 159 - 162
published_at 2014-03
Creators : Fukushima Hideto Yaguchi Shigenori Maeda Toshimichi Fukuda Yutaka Publishers : National Fisheries University
Post-Catch Fish Handling for High Quality Fish Products
Journal of National Fisheries University Volume 62 Issue 4 pp. 155 - 158
published_at 2014-03
Creators : Maeda Toshimichi Yaguchi Shigenori Fukushima Hideto Harada Kazuki Fukuda Yutaka Publishers : National Fisheries University
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