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Fumio Hirata

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Publication

Featured researches published by Fumio Hirata.

Nippon Suisan Gakkaishi | 1996

Effect of Sodium Pyrophosphate on Gelling Property and Cross-Linking of Myosin Heavy Chain in Setting-Heating Gel from Walleye Pollack Surimi.

Masahito Matsukawa; Fumio Hirata; Shoji Kimura; Ken-ichi Arai

Nippon Suisan Gakkaishi | 1993

Studies on Development of Highly Nutritional Fish Meat for Foodstuff-IX. Recovery of Fish Oil from the Manufacturing Process of Highly Nutritional Fish Meat for Foodstuffs from Sardine.

Fumio Hirata; Hiroki Saeki; Michio Nonaka; Ken-ichi Kawasaki; Tooru Oozumi; Kaoru Motoe

Archive | 1993

Method for processing Alaska pollack roe

Atsushi Wakameda; Shinichiro Nishimoto; Kiyoshi Aihara; Shunichi Tsunematsu; Fumio Hirata

Nippon Suisan Gakkaishi | 1992

Effect of CaCl2 on Gel Forming Ability and Cross-linking Reaction of Myosin Heavy Chain in Salt-ground Meat of Skipjack Tuna, Carp, and Walleye Pollack.

Hiroki Saeki; Tamotsu Shoji; Fumio Hirata; Michio Nonaka; Ken-ichi Arai

Nippon Suisan Gakkaishi | 1989

Manufacture of highly nutritional fish meat for food stuff from sardines.

Micho Nonaka; Fumio Hirata; Hiroki Saeki; Yasuhiko Sasamoto

Journal of Food Science and Technology-mysore | 1992

New Emulsified Product from Sardine Meat Preparation with Very Low Lipid Content.

Teruo Nakayama; Tatsuo Oka; Atsushi Ooi; Michio Nonaka; Fumio Hirata; Hiroki Saeki

Fisheries Science | 1994

Behavior of Fish Meat Components during Manufacture of Frozen Surimi through Processing with CaCl2-Washing

Hiroki Saeki; Fumio Hirata

Archive | 1993

Processing method for walleye pollack roe

Kiyoshi Aihara; Fumio Hirata; Shinichiro Nishimoto; Shunichi Tsunematsu; Atsushi Wakameda; 史生 平田; 俊一 恒松; 篤 若目田; 清 藍原; 真一郎 西本

Nippon Suisan Gakkaishi | 1991

Studies on Development of Highly Nutritional Fish Meat for Foodstuff-VII. Change in the Quality of Highly Nutritional Fish Meat for Foodstuffs from Sardine during Frozen Storage.

Hiroki Saeki; Fumio Hirata; Toru Oizumi; Ken-ichi Kawasaki; Michio Nonaka

Nippon Suisan Gakkaishi | 1990

Nutritive component in a new type fish meat for food stuff (HNFM) from sardine.

Tooru Ooizumi; Ken-ichi Kawasaki; Kaoru Motoe; Michio Nonaka; Fumio Hirata; Hiroki Saeki; Makoto Nakamura

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Hiroki Saeki

Hokkaido University

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Ken-ichi Arai

University of Tokyo

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Masahito Matsukawa

Fukui Prefectural University

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Tooru Ooizumi

Fukui Prefectural University

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Atsushi Ooi

Mie University

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Makoto Nakamura

Fukui Prefectural University

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Shoji Kimura

University of Tokyo

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Tatsuo Oka

Mie University

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Teruo Nakayama

Mie University

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