A Comparison of the Biochemical Characteristics of Different Anatomical Regions of Chub (Scomber japonicus) and Blue Mackerel (Scomber australasicus) Muscles-Reference-Cited by-同舟云学术

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A Comparison of the Biochemical Characteristics of Different Anatomical Regions of Chub (Scomber japonicus) and Blue Mackerel (Scomber australasicus) Muscles

Published:2010-02-28 Issue:1 Volume:43 Page:6-11
ISSN:0374-8111
Container-title:Korean Journal of Fisheries and Aquatic Sciences
language:en
Short-container-title:Korean Journal of Fisheries and Aquatic Sciences

Author:

Bae Jin-Han,Yoon Sung-Ho,Lim Sun-Young

Publisher

The Korean Society of Fisheries and Aquatic Science

Subject

General Medicine

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kofis/JAKO201022442398296.pdf

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

1. Correlation analysis between sensory evaluation (QIM) and scientific evaluation during storage of mackerel;Food and Humanity;2024-12

2. Recent research on bioactive compounds of Scomber spp. and their health effects;International Journal of Food Science & Technology;2021-12-03

3. Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus);Food Chemistry;2021-10

4. Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products;Food Chemistry;2021-08

5. Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus);Foods;2021-05-19

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