High Pressure Effects on Fish Lipid Degradation: Myoglobin Change and Water Holding Capacity

Progress in Biotechnology

Volumn 13, Issue C, 1996, Pages 351-356

  Wada, S ^a   Ogawa, Y ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18644370536     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(06)80059-6     Document Type: Article

References (6)

1. Wada S., and Ide S. High Pressure Science for Food. In: Hayashi R. (Ed) (1991), San-Ei Publ. Co., Kyoto 293-299
2. Mihori T. Res. Rep. of Tokyo University of Fisheries 7-30 (1989)
3. Fang X., and Wada S. Food Research International 26 (1993) 405
4. Sinnhuber R.O., and Yu T.C. J.of Jpn Oil Chem. Soc. (Yukagaku) 26 (1997) 259
5. Bligh E.G., and Dyer W.J. Can. J. Biochem. Physiol. 37 (1959) 577
6. Wada S., and Fang X. J. of Jpn Oil Chem. Soc. (Yukagaku) 43 (1994) 109