Participation of Muscle Cathepsin D in Ripening of Funazushi(Fermented Seafood Made of Crucian Carp).
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
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. PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation;Fisheries Science;2010-11-27
2. Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi;NIPPON SUISAN GAKKAISHI;2005
3. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature;Food Chemistry;2004-05
4. Potential applications of high pressure for improvement in salmon quality;Trends in Food Science & Technology;2003-09
5. Importance of autolysis and microbiological activity on quality of cold-smoked salmon;Food Research International;1996-03
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