Effects of Various Killing Procedures on Post-mortem Changes in the Muscle of Chub Mackerel and Round Scad.
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 26 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. Influence of ice storage period before freezing on quality of frozen chub mackerel Scomber japonicus fillets and considerations regarding high-quality frozen sashimi products;Fisheries Science;2021-09-28
2. Sensory evaluation of fresh/frozen mackerel products: A review;Comprehensive Reviews in Food Science and Food Safety;2021-06-19
3. Effect of salinity of rearing water on rigor mortis in red seabream Pagrus major;NIPPON SUISAN GAKKAISHI;2019-09-15
4. Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review;European Food Research and Technology;2019-01-04
5. Comparison of connective tissue structure and muscle toughness of spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus during chilled and frozen storage;Fisheries Science;2016-11-14
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