Seasonal Change in Muscle Firmness and Proximate Composition of Red Seabream
Author:
Affiliation:
1. Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
2. National Research Institute of Aquaculture, Nakatsu
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/64/4/64_4_513/_pdf
Reference11 articles.
1. 1) S. Konosu: Chemistry in fish and shellfish, in “Suisan-Riyou-kagaku” (ed. by S. Konosu and Hashimoto), Koseisha-Koseikaku, Tokyo, 1992, pp, 25-39.
2. 2) T. Hirano, H. Nakamura, and M. Suyama: Quality of wild and cultured ayu-II seasol variation of proximate composition. Nippon Suisan Gakkaishi, 46, 75-78 (1980).
3. 3) K. Date and Y. Yamamoto: Seasonal variations with growth in nutritive components in meat of cultured yellowtail seriola quinqueradiata. Nippon Suisan Gakkaishi, 54, 1041-1047 (1988).
4. 4) Y. Shimizu, M. Tada, and K. Endo: Seasonal variation in chemical consituents of yellow-tail muscle-I water, lipid, and crude protein. Nippon Suisan Gakkaishi, 39, 993-999 (1973).
5. 5) T. Morishita, K. Uno, N. Imura and T. Takahashi: Variation with growth in the proximate compositions of cultured red sea bream. Nippon Suisan Gakkaishi, 53, 1601-1607 (1987).
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