Rheological Properties of Cuttlefish and Squid Raw Meat-Reference-Cited by-同舟云学术

Rheological Properties of Cuttlefish and Squid Raw Meat

Published:1994 Issue:5 Volume:60 Page:555-558
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Mochizuki Yoshinori¹,Mizuno Haruo¹,Ogawa Hiroo¹,Ishimura Kazuo²,Tsuchiya Hideki²,Fukuzawa Misako¹,Iso Naomichi¹

Affiliation:

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

2. Shiogama Laboratory, Kyokuyo Co., Ltd.

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/60/5/60_5_555/_pdf

Reference12 articles.

1. 1) M. Suyama, S. Kounosu, M. Hamabe, and Y. Okuda: Ika no Riyou. Kouseisya-kouseikaku, Tokyo, 1980, pp. 52-208 (in Japanese).

2. 2) K. Nasu, T. Okutani, and M. Ogura: Ika. Seizan-Do, Tokyo, 1991, pp. 251-294 (in Japanese).

3. 3) T. Tanaka: Histological and histochemical study on processing the spuid meat-I. Histological properties of the squid meat. Bull. Tokai Reg. Fish. Res. Lab., 20, 77-89 (1958).

4. 4) K. Kitabayashi: Biochemical studies on squid-VIII. On the relation of actomyosin to kamaboko-forming ability. Bull. Hokkaido Reg. Fish. Res. Lab., 11, 126-130 (1954).

5. 5) K. Kitabayashi, K. Shudo, and K. Nakamura: Biochemical studies on squid-IX. On the characteristics kamaboko materials. Bull. Hokkaido Reg. Fish. Res. Lab., 11, 131-136 (1954).

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