Functional properties of milkfish myoglobin
Author:
Affiliation:
1. National Kaohsiung Institute of Marine Technology
2. Foo Yin Institute of Technology
3. Laboratory of Food Science, Faculty of Education, Ibaraki University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/68/sup2/68_sup2_1541/_pdf
Reference25 articles.
1. 1. Fisheries Administration. Fisheries Statistical Yearbook Taiwan Area in 1999. Council of Agriculture, Executive Yuan, Taipei. 2000.
2. 2. Chen WL, Chow CJ, Ochiai Y. Effect of washing media and storage condition on the color of milkfish meat paste. Fisheries Sci. 1996; 62 (6): 938-944.
3. 3. Chen WL, Chow CJ. Studies on the physicochemical properties of milkfish myoglobin. J. Food Biochem. 2001; 25: 157-174.
4. 4. Fosmire GJ, Brown WD. Yellowfin tuna (Thunnus albacares) myoglobin: characterization and comparative stability. Comp. Biochem. Physiol. 1976; 55 B: 293-299.
5. 5. Yamaguchi K, Takeda N, Hashimoto K. Properties of mackerel and sardine myoglobin. Bull. Japan Soc. Sci. Fish. 1979; 45 (10): 1335-1339.
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