Assessing the end-point temperature of heated fish and shellfish meats

Fisheries Science

Volumn 68, Issue 4, 2002, Pages 768-775

  Uddin, Musleh ^a   Ishizaki, Shoichiro ^a   Ishida, Masami ^a   Tanaka, Munehiko ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

End point temperature; Kuruma prawn; Red sea bream; Scallop; Skipjack tuna; Tropomyosin

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; HYPEROGLYPHE POROSA; KATSUWONUS PELAMIS; MARSUPENAEUS JAPONICUS; SCOMBRIDAE GEN. SP.;

EID: 0036692565     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00492.x     Document Type: Article

References (32)

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