Thermal stabilities of inosine monophosphate-degrading enzymes in several fish muscles
Author:
Affiliation:
1. Department of Marine Science and Resources, Nihon University, Fujisawa, Japan
2. Department of Food Science and Technology, National Fisheries University, Shimonoseki, Japan
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1785492
Reference26 articles.
1. The effects of processing technologies and preparation on the final quality of fish products
2. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling
3. Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C
4. Effects of Salting and Drying on Shark (Carcharhinus sorrah) Meat Quality Characteristics
5. Processing of Salted Cod (Gadusspp.): A Review
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