Author:
HASHIMOTO Kaneshisa,WATABE Shugo
Publisher
Japanese Society of Fisheries Science
Cited by
18 articles.
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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. Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus;Journal of Aquatic Food Product Technology;2021-11-30
3. Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat;International Journal of Refrigeration;2020-04
4. Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin TunaThunnus thynnus;Journal of Aquatic Food Product Technology;2016-04-26
5. Effects of Yuzu (Citrus junos) Peel from Waste as an Aquaculture Feed Supplement on Growth, Environmental Load, and Dark Muscle Discoloration in YellowtailSeriola quinqueradiata;Journal of Aquatic Food Product Technology;2014-08-04