The difference in the browning rate between dried and seasoned product made from instantly killed squid and that from frozen squid
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference14 articles.
1. 1) 平成 14 年度 農林水産統計年報.(農林水産省統計情報部編).農林水産統計協会,東京.2003.
2. Post-mortem Changes in Glycogen, Nucleotides, Sugar Phosphates, and Sugars in Fish Muscles?A Review
3. The influence of ribose on browning of dried and seasoned squid products
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2. Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat;Food Chemistry;2019-06
3. The constituents in water extracts responsible for the browning of boiled, dried and seasoned squid products;NIPPON SUISAN GAKKAISHI;2008
4. Relationship between Postmortem Changes and Browning of Boiled, Dried, and Seasoned Product Made from Japanese Common Squid (Tedarodes pacificus) Mantle Muscle;Journal of Food Science;2007-01
5. Changes in Allergenicity and Digestibility of Squid Tropomyosin during the Maillard Reaction with Ribose;Journal of Agricultural and Food Chemistry;2006-11-16
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