Effect of slaughter method on degradation of intramuscular type V collagen during short-term chilled storage of chub mackerel Scomber japonicus

Journal of Food Biochemistry

Volumn 26, Issue 5, 2002, Pages 415-429

  Sato, Kenji ^a   Uratsuji, Shugo ^a   Sato, Mayumi ^b   Mochizuki, Satoshi ^b   Shigemura, Yasutaka ^c   Ando, Masashi ^c   Nakamura, Yasushi ^a   Ohtsuki, Kozo ^a  

^a KYOTO PREFECTURAL UNIVERSITY   (Japan)

^b OITA UNIVERSITY   (Japan)

^c KINKI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DEGRADATION; FOOD STORAGE; ICE; MEATS; SOLUBILITY;

CHILLED STORAGE;

PROTEINS;

LEUCISCUS CEPHALUS; RASTRELLIGER; SCOMBER JAPONICUS;

EID: 0036867184     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2002.tb00763.x     Document Type: Article

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