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Volumn 63, Issue 6, 1997, Pages 939-944

Extractive Components of the Squid Ink

Author keywords

Extraction method; Extractive component; Squid ink; Taurine

Indexed keywords

CEPHALOPODA;

EID: 0343725263     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.63.939     Document Type: Article
Times cited : (12)

References (14)
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    • Resources
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    • Hamabe, M.1
  • 7
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    • A rapid method of total lipid extraction and purification
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  • 9
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    • 2. Protein
    • (ed. by M. Fujimaki, T. Kaneda, T. Hata, K. Shibazaki, H. Fuwa, N. Inagaki, S. Sakamura, G. Kadota, and H. Matsumoto), Asakura, Tokyo, (in Japanese)
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    • (1976) Kaitei Shinban Shokuhin Kagaku , pp. 6-24
    • Fujimaki, M.1
  • 11
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    • Free amino acids and quaternary ammonium bases in mantle muscle of squid
    • M. Suyama and H. Kobayashi: Free amino acids and quaternary ammonium bases in mantle muscle of squid. Nippon Suisan Gakkaishi, 46, 1261-1264 (1980).
    • (1980) Nippon Suisan Gakkaishi , vol.46 , pp. 1261-1264
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  • 12
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    • The flavor components in fish and shellfish
    • (ed. by R. E. Martin, G. J. Flick, C. E. Hebard, and D. R. Ward), AVI Publ., Westport, CT
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  • 13
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    • Studies on components of off-flavor in the muscle of American jumbo squid
    • H. Yamanaka, M. Matsumoto, K. Hatae, and H. Nakaya: Studies on components of off-flavor in the muscle of American jumbo squid. Nippon Suisan Gakkaishi, 61, 612-618 (1995).
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    • Creatine and creatinine in the raw and heated muscles of four species of salmon
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.