excel tokei 2016 software (Social Survey Research Information)
86
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Social Survey Research Information
excel tokei 2016 software
Excel Tokei 2016 Software, supplied by Social Survey Research Information, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/excel+tokei+2016+software/2016+excel+software+tokei/10__3390_slash_fishes9120504-103-11-15
Average 86 stars, based on 1 article reviews
Excel Tokei 2016 Software, supplied by Social Survey Research Information, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/excel+tokei+2016+software/2016+excel+software+tokei/10__3390_slash_fishes9120504-103-11-15
Average 86 stars, based on 1 article reviews
excel tokei 2016 software - by Bioz Stars,
2026-10
86/100 stars
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Software:Article Title: Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product Article Snippet: Surimi gelation at < 40 C is termed “suwari”.. Unintentional suwari during the blending and shaping processes (before heating) in the manufacturing of surimi gel products causes serious challenges, because of imperfect molding and clogging in machines.. To solve them, effects of transglutaminase and protease inhibitors on suwari gelation properties of Alaska pollock surimi were investigated at 25 C. Furthermore, thermal gelation properties of surimi after the suwari suppression were studied for preparing gel products with superior physical properties. Article Title: A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia. Article Snippet: In this study, effects of alcalase on physical properties, pepsin digestibility, and antioxidative activity in the heatinduced surimi gel were investigated to develop a novel gel product for people with dysphagia.. The heat-induced gelation profile of surimi showed that alcalase activity was maximized at approximately 37 C. The surimi gel attained an appropriate texture for people with dysphagia, when a combination of 0.3–0.5% alcalase and twostep heating at 37 C and 90 C was used.. Adding alcalase effectively promoted proteolysis, resulting in softening of the gel. Article Title: Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating Article Snippet: Cold aging of fish has gained substantial attention because of improving its taste quality.. However, fish aging typically requires approximately 2 weeks to 2 months.. Thus, the production of aged fish has several challenges, such as food hygiene concerns and refrigeration costs, preventing its commercialization. Article Title: Effects of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method Article Snippet: .. All the data were statistically analyzed using the Tukey–Kramer test with |