Taste Components of Boreo Pacific Gonate Squid <i>Gonatopsis borealis</i>-Reference-Cited by-同舟云学术

Taste Components of Boreo Pacific Gonate Squid Gonatopsis borealis

Published:1997 Issue:5 Volume:63 Page:772-778
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Shirai Takaaki¹,Kikuchi Naoki¹,Matsuo Shingo¹,Uchida Shinichirou¹,Inada Hiroshi²,Suzuki Takeshi¹,Hirano Toshiyuki¹³

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Fisheries

2. Laboratory of Fishing Technology, Tokyo University of Fisheries

3. School of Marine Science and Technology, Tokai University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/63/5/63_5_772/_pdf

Reference18 articles.

1. 1) R. D. Brodeur and D. M. Ware: Interdecadal variability in distribution and catch rates of epipelagic nekton in the Northeast Pacific Ocean, in “Climate Change and Northerm Fish Populations” (ed. R. J. Beamish), Can. Spec. Publ. Fish. Aquat. Sci. 121, Ottawa 1995, pp. 329-356.

2. 2) K. Hayashi: Occurrence of diacyl glyceryl ether in liver lipids of gonatid squid Gonatopsis borealis. Nippon Suisan Gakkaishi, 55, 1383-1387 (1989).

3. 3) K. Hayashi: Wax esters in the stomach content lipids of gonatid squid Gonatopsis borealis, Nippon Suisan Gakkaishi, 55, 1463 (1989).

4. 4) M. Suyama: 4. Extractive components, in “Ika-no-Riyou” (Utilization of Squid) (ed. by M. Suyama, S. Konosu, M. Hamabe, and Y. Okuda), Koseisha-Koseikaku, Tokyo, 1975, pp. 68-75. (in Japanese)

5. 5) S. Konosu and K. Yamaguchi: The flavor components in fish and shellfish, in “Chemistry & Biochemistry of Marine Food Products” (ed. by R. E. Martin, G. J. Flick, C. E. Hebard, and D. R. Ward), AVI Publ., Westport, CT, 1982, pp. 367-404.

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