Suppression of fish meat softening by strict control of storage temperature

Fisheries Science

Volumn 73, Issue 3, 2007, Pages 705-712

  Ando, Masashi ^a   Mizuochi, Shintaro ^a   Tsukamasa, Yasuyuki ^a   Kawasaki, Ken Ichi ^a  

^a KINKI UNIVERSITY   (Japan)

Author keywords

Collagen; Meat; Storage temperature; Texture; Yellowtail

Indexed keywords

EID: 34250177305     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2007.01384.x     Document Type: Article

References (35)

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