Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus

LWT

Volumn 40, Issue 7, 2007, Pages 1186-1190

  Kuda, Takashi ^a   Fujita, Maya ^a   Goto, Hideyuki ^a   Yano, Toshihiro ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

ATP related compounds; K value; Mackerel; Retort

Indexed keywords

ADENOSINETRIPHOSPHATE; CANNING; MEATS; QUALITY CONTROL;

INOSINE (HXR); K VALUE; SCOMBER JAPONICUS;

FISH;

PISCES; RASTRELLIGER; SCOMBER JAPONICUS;

EID: 34247278614     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.08.009     Document Type: Article

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