Free Amino Acids Responsible for the Browning of Cooked Scallop Adductor Muscle

Fisheries Science

Volumn 62, Issue 2, 1996, Pages 293-296

  Kawashima, Kaoru ^a   Yamanaka, Hideaki ^b  

^a SAITAMA UNIVERSITY   (Japan)

^b JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Browning; Cold storage; Free amino acids; Maillard reaction; Scallop adductor muscle; Thawing

Indexed keywords

EID: 0000492828     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.62.293     Document Type: Article

References (13)

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