Acid Denaturation of Myofibrillar Protein as the Main Cause of Formation of “yake-niku”, a Spontaneously Done Meat, in Red Meat Fish-Reference-Cited by-同舟云学术

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Acid Denaturation of Myofibrillar Protein as the Main Cause of Formation of “yake-niku”, a Spontaneously Done Meat, in Red Meat Fish

Published:1979 Issue:2 Volume:45 Page:245-245
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

KONAGAYA Shiro¹,KONAGAYA Tuneo²

Affiliation:

1. Tokai Reg. Fish. Res. Lab.

2. Fac. of Fish. Mie Univ.

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan1932/45/2/45_2_245/_pdf

Reference3 articles.

1. 1) M. FUJIMAKI: Kagaku to Seibutsu, 2, 138-145 (1964).

2. 2) K. NAKAMURA, Y. FUJII, and S. ISHIKAWA: Bull. Tokai Reg. Fish. Res. Lab., No. 90, 39-43 (1977).

3. 3) F. G. CAREY: Sci. Amer., 228, 36-44 (1973).

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