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Browsing by Author Kunimoto, M.

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Title	Type	Issue Date
Main protein components in frozen surimi contributed to heat-induced gel formation International Food Research Journal (Malaysia), 23 (5), p. 1939-1948 Kunimoto, M.; Hamada-Sato, N.; Kato, N.	Journal Contribution	2016
Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds International Food Research Journal (Malaysia), 28 (3), p. 538-546 Sato, S.; Kunimoto, M.; Arai, K.	Journal Contribution	2021

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