Development of a method of manufacturing surimi from by-product of frozen skipjack tuna loin-Reference-Cited by-同舟云学术

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Development of a method of manufacturing surimi from by-product of frozen skipjack tuna loin

Published:2012 Issue:3 Volume:78 Page:482-484
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

AOSHIMA SHUJI,HIRATSUKA SEIICHI,KOIZUMI KYOKO,IKEGAYA KOUHEI,SUZUKI YUSUKE,KATO NOBORU

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference6 articles.

Cited by 4 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. Effects of repeated use of fish flesh-soaking water on the quality of soaked fish flesh;NIPPON SUISAN GAKKAISHI;2022-03-15

2. Quality Property of Surimi Mixture by Tuna (Katsuwonus pelamis) Eyeball Oil and Possibility of Application to Food 3D Printing;Journal of the Korean Society of Food Science and Nutrition;2021-08-31

3. Different maturities drive proteomic and metabolomic changes in Chinese black truffle;Food Chemistry;2021-04

4. WITHDRAWN: Different maturities drive proteomic and metabolomic changes in Chinese black truffle;Food Chemistry: X;2020-09

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