Hajime Nishino

Shelf-life studies on fresh sardine packaged with carbon dioxide-nitrogen gas mixture.

Preservation of freshness of yellowtail fillet packaged using carbon dioxide‐nitrogen gas mixture

Gas-exchanged Packaging of Tuna Fillets.

The effect of storage in carbon dioxide-nitrogen gas mixture on the microbial flora of sardine.

Studies on Adhesion of Fish Meat Products to Casing in Retort Sterilized Fish Sausage. V. The Effect of Different Surimi, NaCl, and pH on Meat Adhesion to Casing of Retort-Sterilized Fish Sausage.

Studies on adhesion of fish meat products to casing in retort sterilized fish sausage. II. The influence of retort conditions on meat adhesion of fish sausage.

Studies on adhesion of fish meat products to casing in retort sterilized fish sausage-IV. Effect of surface properties of plastic casings on meat adhesion of retort sterilized fish sausage.

Changes in Chemical Indices and Microbial Flora of Sardine Fillets during/after Storage under Modified Atmospheres

Studies on adhesion of fish meat products to casing in retort sterilized fish sausage. III. The effect of different fats and starches on meat adhesion to casing.

Preservation of freshness of rainbow trout fillets packaged with carbon dioxide-nitrogen gas mixture (studies on gas-exchange packaging of fresh fish, part 2)