Quality assessment of yellowtail ( Seriola quinqueradiata ) meat cultured in an offshore floating flexible facility
Author:
Affiliation:
1. Department of Fisheries Faculty of Agriculture Kindai University Nara Japan
2. Institute of Marine Biotechnology Universiti Malaysia Terengganu Terengganu Malaysia
3. Nippon Steel Engineering Co., Ltd. Business Solution Center Fukuoka Japan
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2898
Reference40 articles.
1. Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue.
2. CONNECTIVE TISSUE: STRUCTURE, FUNCTION, AND INFLUENCE ON MEAT QUALITY
3. STUDIES ON THE RETENTION OF MEAT COLOR OF FROZEN TUNA-I
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