Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica) by cooking and during storage

Fisheries Science

Volumn 68, Issue 5, 2002, Pages 1138-1144

  Yoneda, Chie ^a   Kasamatsu, Chinatsu ^b   Hatae, Keiko ^a   Watabe, Shugo ^c  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b KAMAKURA WOMEN'S UNIVERSITY   (Japan)

^c UNIVERSITY OF TOKYO   (Japan)

Author keywords

ATP; Cold storage; Cooking treatment; Free amino acids; Japanese cockle; Texture

Indexed keywords

FULVIA MUTICA;

EID: 0036774535     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00544.x     Document Type: Article

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