Author:
Seki Hiroko,Hamada-Sato Naoko
Publisher
Springer Science and Business Media LLC
Reference20 articles.
1. Kimura I, Okazaki E, Murata M (2011) Strategy and development of processing technology for the global marketing of seafood products from Japan. (In Japanese). Kouseisyakouseikaku, Tokyo
2. Suyama S (2008) Saury has a lot of mysteries. In: Proc Annual Workshop of the Fisheries Research Agency, Japan. (In Japanese). Available at: http://www.fra.affrc.go.jp/kseika/200930/program2.pdf . Accessed 25 Feb 2013
3. Takahashi Y (2010) New prospects on application of saury. (In Japanese). Yousyoku 5:66–69
4. Oba K, Niwa E (1992) Suppressive effect of salts on degradation of ATP-related compounds in fish flesh during cold storage. (In Japanese). Nippon Shokuhin Kogyo Gakkaishi 39:1007–1010
5. Srirangsan P, Hamada-Sato N, Kawai K, Watanabe M, Suzuki T (2010) Improvement of fish freshness determination method by the application of amorphous freeze-dried enzymes. J Agric Food Chem 58:12456–12461
Cited by
6 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