English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Hens Onibala, * 1 Tetsuya Takayama, *2 Jo Shindo, *2 Jun-ichi Nishimoto,*3 and Hidemasa Miki*2 *1 The United Graduate School of Agriculture Science Kagoshima University , Kagoshima 890, Japan *2Laboratory of Food Preservation , Faculty of Fisheries Kagoshima University, Kagoshima 890, Japan *3Kagoshima University (as an Emiretus Professor) , Harara-cho 2119, Kagoshima 890, Japan (Received April 8, 1996)

Effect of Heating Rate on Reduction of <i>Himodori</i> in Heat-induced Gel of Fish Pastes