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Chiharu Imai

Kyoto Prefectural University

4

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The effect of setting temperature on the relationship between epsilon-(gamma-glutamyl)lysine crosslink content and breaking strength in salt-ground meat of sardine [Sardinops melanostictus] and Alaska pollack [Theragra chalcogramma]

1996 Bulletin of the Japanese Society of Scientific Fisheries
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Water Activity and Microflora in Commercial Vacuum-packed Smoked Salmons

1995 Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)
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ɛ‐(γ‐Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C

1993 Journal of Food Science
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Improved method for identification and determination of .epsilon.-(.gamma.-glutamyl)lysine cross-link in protein using proteolytic digestion and derivatization with phenyl isothiocyanate followed by high-performance liquid chromatography separation

1992 Journal of Agricultural and Food Chemistry
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