10.2331/suisan.50.845
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 29 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. Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state;Journal of Food Science;2023-11-09
2. Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage;Food Chemistry;2023-03
3. Effects of treatment at a subzero temperature on pH, water retention, and metabolites in spotted mackerel (Scomber australasicus) muscle;LWT;2022-01
4. Influence of ice storage period before freezing on quality of frozen chub mackerel Scomber japonicus fillets and considerations regarding high-quality frozen sashimi products;Fisheries Science;2021-09-28
5. Effect of freshness prior to freezing on the quality of thawed meat in Japanese pilchard Sardinops melanostictus caught in Eastern Hokkaido;NIPPON SUISAN GAKKAISHI;2021-05-15
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