Author:
Moriya Keisuke,Miyazaki Akiko,Kodama Hiroyuki,Sakamoto Masahiro,Ebitani Koji
Funder
Sasakawa scientific research grant from the Japan Science Society
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. Abe S, Osako K, Watanabe M, Suzuki T (2009) The effect of thawing condition for frozen fish meats: The thawing speed dependence on fish muscle protein denaturation and drip amount. Trans JSRAE 26:149–158 (in Japanese with English abstract)
2. Ando M, Joka M, Mochizuki S, Satoh K, Tsukamasa Y, Makinodan Y (2001) Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage. Fish Sci 67:744–751
3. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington
4. Bendall JR, Swatland HJ (1988) A review of the relationships of pH with physical aspects of pork quality. Meat Sci 24:85–126
5. Bito M (1965) Studies on the retention of meat color of frozen tuna-II. Nippon Suisan Gakkaishi 31:534–539 (in Japanese with English abstract)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献