Publisher
Japanese Society of Fisheries Science
Cited by
14 articles.
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1. Effect of Proteolysis on Salmon-Color of the Frozen-Thawed Chum Salmon Muscle;Nippon Shokuhin Kagaku Kogaku Kaishi;2010
2. Development of “katsuobushi”-like dried fish using underutilized over-matured chum salmon;More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001;2004
3. Partial purification and characterization of a cellular acidic phospholipase A2 from cod (Gadus morhua) muscle;Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology;1995-03
4. An enzyme-inhibitor complex of cathepsin L in the white muscle of chum salmon (Oncorhynchus keta) in spawning migration;Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1992-12
5. Differentiation and localization of catheptic proteinases responsible for extensive autolysis of mature chum salmon muscle (Oncorhynchus keta);Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1992-12