Orange Discolored Meat of Canned Skipjack-II
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. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention;Comprehensive Reviews in Food Science and Food Safety;2021-12-02
2. Technical Development of Processing of Boiled-dried Adductor Muscle of Scallop to Improve the Productivity and Quality of Manufacturing;Food Preservation Science;2014
3. Relationship between Postmortem Changes and Browning of Boiled, Dried, and Seasoned Product Made from Japanese Common Squid (Tedarodes pacificus) Mantle Muscle;Journal of Food Science;2007-01
4. Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality;Journal of the Science of Food and Agriculture;2003-03-27
5. Tuna Protein Nutritional Quality Changes after Canning;Journal of Food Science;1996-11
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