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Nippon Suisan Gakkaishi (Japanese Edition)
Volumn 65, Issue 3, 1999, Pages 495-500
Effects of storage temperature on post-mortem changes in the muscle of chub mackerel
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EID: 22844457150     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.65.495     Document Type: Article
Times cited : (10)
References (23)
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    • (1996) Fisheries Sci. , vol.62 , pp. 478-482
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    • Effect of storage temperature on rigor-mortis and ATP degradation in plaice muscle
    • M. Iwamoto, H. Yamanaka, S. Watabe, and K. Hashimoto: Effect of storage temperature on rigor-mortis and ATP degradation in plaice muscle. J. Food Sci., 52, 1514-1517 (1987).
    • (1987) J. Food Sci. , vol.52 , pp. 1514-1517
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    • Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis
    • M. Ando, H. Toyohara, Y. Shimizu, and M. Sakaguchi: Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis. Nippon Suisan Gakkaishi, 57, 1165-1169 (1991).
    • (1991) Nippon Suisan Gakkaishi , vol.57 , pp. 1165-1169
    • Ando, M.1    Toyohara, H.2    Shimizu, Y.3    Sakaguchi, M.4
  • 13
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    • Fragmentation of fish myofibril. Effect of storage condition and muscle cathepsin
    • T. Tokiwa and H. Matsumiya: Fragmentation of fish myofibril. Effect of storage condition and muscle cathepsin. Nippon Suisan Gakkaishi, 35, 1099-1109 (1969).
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    • Rigor-mortis progress of sardine and mackerel in association with ATP degradation and lactate accumulation
    • S. Watabe, H. Ushio, M. Iwamoto, M. Kamal, H. Ioka, and K. Hashimoto: Rigor-mortis progress of sardine and mackerel in association with ATP degradation and lactate accumulation. Nippon Suisan Gakkaishi, 55, 1833-1839 (1989).
    • (1989) Nippon Suisan Gakkaishi , vol.55 , pp. 1833-1839
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    • Rigor-mortis progress of carp acclimated to different water temperatures
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.